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.
Combine all the sauce ingredients. Mix until smooth. Set aside.
Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Saute for 1 minute.
Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp.
Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute).
Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions.
Serve over cooked rice or noodles.
an over medium-high heat. Stir-fry shrimp until just pink. Remove from
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.
killet on high heat. Stir-fry the 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.
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 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 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.
Using a mortar and pestle, crush cilantro root and stem mixture, coriander seeds, peppercorns and garlic to a paste. Transfer to a large bowl along with shrimp and 1 tbsp oil. Cover and chill for 3 hours, or overnight.
Add remaining oil to a wok and place over high heat. Stir-fry shrimp mixture, in batches, until shrimp are pink. Return all shrimp to wok and remove from heat. Add bean sprouts and chopped cilantro and toss to combine. Serve sprinkled with cilantro leaves, fried shallots and fried garlic.
garlic and dryed chili flakes; stir-fry for about 3-4 minutes
b>shrimp; stir to coat evenly; let stand for 10 minutes.
Put stir-fry
Clean shrimp and set aside.
Add soy sauce and sugar to stir-fry seasoning; set aside.
Add peanut oil to electric wok set at 350\u00b0.
Add broccoli, mushrooms, water chestnuts, snow peas and green onions and cook five minutes, stirring often.
Remove from wok and set aside.
Place oleo in wok and add shrimp.
Season with garlic powder to taste.
Cook shrimp until white.
Pour vegetables back in with shrimp and add stir-fry seasoning mixture.
Stir well and cook three minutes.
Serve over rice or alone.
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Add garlic and shrimp; stir fry 2 min or until internal
Place all stir fry SAUCE ingredients together in a
Defrost shrimp, if needed.
Heat vegetable oil in a skillet.
Cook onions about halfway through.
While onions cook, crush ramen noodles into small pieces or large crumbs.
Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
Stir-fry for a couple minutes, then serve warm or cold.
il to the pan and stir in the dried shrimps, ham
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.
combine stir-fry sauce and cornstarch until well mixed.
Add shrimp, pineapple
emove tails.
Place shrimp in a bowl, and add