Break cauliflower into flowerets and parboil 2 minutes in boiling water.
Drain and pat dry.
Heat wok.
Add oil.
Stir-fry shrimp until just turning pink.
Add cauliflower.
Stir-fry 1 minute.
Add rest of vegetables.
Stir-fry 2 to 3 minutes.
Blend soy sauce with cornstarch.
Stir into wok along with garlic and ginger root.
Stir-fry 1 minute more.
Serve with crunchy bread or over white rice.
Serves 4.
Rinse shrimp and shake off excess water.<
Toss shrimp in cornstarch to coat.
Heat 1 tbsp of the oil in a wok on high heat. Stir-fry shrimp, in batches, 2-3 mins per batch, until they change color and are cooked. Remove from wok. Cover to keep warm.
Heat remaining 1 tbsp oil in same wok. Stir-fry onion and garlic, 2-3 mins, until tender. Add red pepper and sugar snap peas. Stir-fry, 1-2 mins, until just tender.
Return shrimp to wok with 1/2 cup water, sugar, vinegar, sauces and peaches. Stir-fry, 1-2 mins, until heated through. Sprinkle with cilantro. Serve with rice.
ver medium-high heat. Stir-fry shrimp until just pink. Remove from
Combine shrimp in a large bowl with
eat, swirling to coat. Stir-fry shrimp for 2-3 mins, until
Heat 1 tbsp peanut oil in a wok. Stir-fry shrimp and scallops, in batches, until cooked to your liking. Drain on paper towels.
Add remaining oil to wok. Stir-fry garlic and ginger until fragrant. Add green beans and bok choy. Stir-fry until bok choy is wilted. Return shrimp and scallops to wok along with chili jam. Stir-fry for 2 mins.
Remove from heat and stir in bean sprouts and basil. Serve with steamed jasmine rice.
inutes; drain well.
Place shrimp, water chestnuts, green onion, cornstarch
large bowl. Stuff each shrimp with around 1 tbsp crab
In a medium saucepan of boiling water, cook rice until tender. Drain.
Meanwhile, toast sesame seeds in a heated wok until golden in color. Transfer to a small bowl.
In a heated oiled wok, stir-fry shrimp on high heat for 5 mins or until cooked through. Remove from wok; cover to keep warm.
Stir-fry onion in same wok for 3 mins or until tender. Return shrimp to wok with cabbage, carrot, lemon juice, honey and ginger; stir-fry for 2 mins or until heated through.
Serve stir-fry with rice. Sprinkle with sesame seeds and green onion.
Heat half the oil in wok or large skillet on high heat. Stir-fry shrimp, garlic and ginger 3-4 mins, or until shrimp turn pink. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion for 2 mins, or until soft. Remove with a slotted spoon and add to shrimp. Stir-fry bok choy for 3 mins, or until tender.
Stir in shrimp and onion mixture, sugar, vinegar and soy sauce. Cook for 1 min, or until heated through. Serve in individual bowls with rice.
b>fry till slightly soft in a bit of EVOO
Season shrimp
ok on high heat. Stir-fry pork mixture, in batches, until
Heat half the peanut oil in a wok; stir-fry ginger, garlic and onion until fragrant. Add the asparagus and stir-fry until just tender. Remove from the wok.
Add remaining oil to wok and heat. Stir-fry shrimp and calamari in batches until just changed in color. Add the chilli (if using), noodles and asparagus mixture and stir-fry until hot.
In a bowl, mix the rice wine, soy sauce, sesame oil and brown sugar. Add to the wok and stir-fry until heated through.
Heat half the oil in wok on high heat. Stir-fry shrimp, in batches, until changed in color. Remove from wok.
Heat remaining oil in wok. Stir-fry garlic, chili peppers and peppercorns until fragrant. Add choy sum; stir-fry until wilted. Return shrimp to wok with soy sauce, wine, sugar and water chestnuts; stir-fry 2 mins. Remove from heat; stir in green onions and nuts.
Heat oil in a wok or large frying pan on high. Stir-fry shrimp with garlic and Sambal Oelek, for 1-2 mins, until shrimp change color.
Meanwhile, for the sauce, stir together honey, thick sweet soy sauce, soy sauce, fish sauce and sesame oil. Add to wok along with the snowpeas and stir-fry 2-3 mins. Serve stir-fry with rice.
side.
To make the shrimp rolls, finely chop the cilantro
o serve.
For the shrimp, place sesame oil in medium
nch round cookie cutter. Pulse shrimp, 2 green onions, egg white
Heat half the oil in a wok or large skillet on high heat. Stir-fry shrimp in 2 batches for 2-3 mins, until changed in color. Transfer to a plate and cover to keep warm.
Heat remaining oil in same wok on high heat. Stir-fry onion, garlic and chili pepper for 2-3 mins, until onion is just tender.
Return shrimp to wok with noodles and sauces. Stir-fry 1-2 mins to heat through. Add bean sprouts and baby spinach. Serve topped with cashews.