Combine the water and cornstarch.
Heat the oil and fry the onions and ginger for 1 minute.
Add shrimp and cook for another minute.
Add snow peas and cook for 30 seconds.
Push the shrimp and snow peas to the side of the wok and add the cornstarch mixture, soy sauce, and salt and cook until thickened.
Blend the sauce with the shrimp, onion and snow peas and serve over steamed rice immediately.
Melt butter and oil in a large skillet or saute pan. Saute garlic, ginger, onion and celery until tender (5-10 minutes).
Add the shrimp and snow peas, STIRRING FREQUENTLY to avoid over cooking and ensure even cooking. Cook until shrimp are pink (10-15 minutes).
Add lemon and pepper to taste, stir and enjoy. This dish is great served warm over a bed (or with a side) of rice or bread.
Combine egg white, one third of the vinegar, and 1 T of the cornstarch.
Add the shrimp and refrigerate.
For the sauce, mix the soy sauce, sugar, vinegar, and cornstarch.
Quarter the onions and separate the layers.
Stir-fry the shrimp in 3 oz of oil, remove and set aside.
Add the remaining oil and stir-fry the garlic and ginger for 30 seconds add the onions and bean sauce for another 30 seconds.
Add the snowpeas, shrimp and sauce until sauce has thickened.
Serve over white rice.
Saute shrimp and scallops in small batches in a wok until done (shrimp first
b>and devein shrimp. Combine the sherry and soy sauce in a medium bowl and
tablespoon of the butter and 1 tablespoon of the oil
callions, ginger, orange zest and garlic. Stir and toss constantly over the
auce, salt and pepper; set sauce aside.
Butterfly shrimp by slitting
Shell and devein shrimp.
Rinse and pat dry with a paper
In wok or large skillet, heat 2 tablespoons corn oil over medium-high heat.
Add mushrooms, snow peas, bean sprouts and green onions; stir-fry 2 minutes.
Remove.
Add 1 tablespoon corn oil and shrimp; stir-fry 2 minutes or until shrimp turn pink.
Return vegetables.
Stir in the cup of stir-fry sauce mix.
Stirring constantly, bring to boil over medium heat and boil for 1 minute. Serves 4.
Meanwhile, blend
cornstarch
and
orange
juice together
Shrimp Directions:
String snow peas and place in pot of boiling, salted water.
Blanche for 45 seconds, counting from when water returns to boil.
Immediately remove from water with a slotted spoon and run under cold water.
Drain.
br>Add in pork and cook, stirring occasionally and breaking up clumps
Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
Stir in onion, bell pepper, carrot, coconut, raisins and rice.
Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
Stir in the shrimp and snow peas.
Cover and cook another 30 minutes.
Serve garnished with toasted coconut.
utter, stir in flour and cook for a few minutes
In 2-quart microwave-safe dish, microwave oil and garlic, uncovered, on High 1 minute or until soft.
Add carrots and snow peas and cover with lid or vented plastic wrap.
Microwave on High 5 minutes.
Drain excess water.
b>snow peas, cooking them for 1 minute; set aside.
Remove and
Soak or prepare the rice noodles according to the package directions.
Drain and set aside.
Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
Add the scallions, chili, carrots and snow peas.
Cook, stirring, for 2 minutes.
Stir in the salt.
Add the noodles and toss to coat.
Remove from the heat.
Stir in the sesame and chili oil.
Garnish with cilantro or parsley.
Serve at once.
Enjoy!
n sherry, soy sauce, ginger and red pepper flakes.
Place
1. Cook pasta according to package directions.
2. Heat oil in large skillet over medium heat. Add onion and garlic. Saute 5-6 minutes or until tender.
3. Add peppers and snow peas. Saute 3-4 minutes or until just softened.
4. Add sausage and saute for 2-3 minutes to heat through.
5. Toss fusilli with sausage mixture. Season to taste with salt and pepper and serve with cheese, if desired.