PREPARATION.
Remove the shells from the shrimp and devein by cutting a
ot.).
Add garlic and shrimp; stir fry 2 min or until internal
Make the marinade: combine all the marinade ingredients in a bowl;
Heat oil in wok or large skillet over medium heat. Add celery, bell pepper, onion and ginger; stir fry 5 to 7 minutes. Add soy sauce, lemon juice and sugar; cook and stir 1 minutes.
Add shrimp; stir fry 3 minutes or until shrimp are pink and tender.
g white whisked together. Stir in the shrimp to coat them and marinate
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.
emove tails.
Place shrimp in a bowl, and add
b>shrimp and stir-fry about 1-2 minutes on each side or until the shrimp
Cook the rice according to the package directions.
Heat the oil in a large skillet or wok on medium-high heat. Add the beef and stir fry for 2 mins. Remove from the skillet. Add the onion, garlic, beans, carrots and bamboo shoots and stir fry for 4 mins.
Mix the soy sauce, ketchup, cornstarch, sambal oelek and 1/2 cup water. Add to the skillet and cook for 1 min or until thickened. Add the beef and cashews and stir fry until heated through. Serve over the rice. Garnish with cilantro.
Saute shrimp in olive oil and 1 TBSP of garlic in large skillet until almost done. Remove from pan to another dish.
Add onion, bell peppers, mushrooms, and remaining garlic to the skillet and cook until tender (add more oil if necessary).
Add shrimp to the skillet and cook until done, add stir fry sauce to the skillet.
Serve over rice.
In a skillet, stir-fry broccoli and peppers in oil until tender.
Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink.
Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice.
Yield: 3-4 servings.
Spray nonstick 12-ounce saut pan.
Heat to medium/hot.
Pour frozen vegetables in pan and stir-fry until almost done.
Push vegetables to side of pan and put in the chicken or shrimp.
Cook shrimp until they are pink, about 5 minutes.
Add marinade and pepper flakes to pan.
Heat thoroughly and serve over 1 cup of cooked rice.
Serves 2.
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.
Peel
and
devein
shrimp;
combine
soy sauce, sherry, ketchup, sugar
and
pepper.
Heat oil in wok or skillet.
Add garlic;
stir-fry for 30 seconds;
remove garlic.
Add ginger; stir-fry for 30 seconds; add shrimp, stir-fry for 5 minutes or until shrimp
turn\tpink.
Add onion, celery, mushrooms, water chestnuts and bamboo shoots.
Stir-fry 30 seconds; stir in soy sauce mixture.
Add pimento and pea pods; heat through.
Peel and devein shrimp.
Combine shrimp and next 5 ingredients in a shallow bowl; stir well.
Cover and marinate in refrigerator 30 minutes, stirring occasionally.
Discard stems from mushrooms.
Cut mushrooms tops in half; set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add green onions and shrimp; stir-fry 1 minute.
Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink.
Serve over rice.
rying pan on high. Cook the sausages for 10 mins until
Cook pasta as directed on packaging & do not rinse.
Meanwhile toss shrimp with cornstarch in large bowl & let stand 10mins.
Place veggies in strainer; rinse under hot water 30 sec. or until thawed. Drain.
Heat oil in large nonstick skillet & add shrimp and ginger; stir fry 8 mins or until shrimp turns pink.
Add vegetables, dressing & hoisin sauce; cook 2 mins to heat through, stirring frequently.
Add drained pasta and shrimp mixture to mixing bowl & mix lightly.
Combine stir-fry vegetables, shrimp, white wine, garlic, and honey in a skillet over high heat; cook and stir until mixture begins to simmer and shrimp are warmed through, about 10 minutes.
Fry shrimp until done.
Cook rice as instructed on box.
Add Worcestershire and soy sauce.
Add chestnuts and bamboo to rice. Mix shrimp and 1/2 cup of stir-fry sauce.
Simmer for 5 minutes. Depending on amount of rice, makes 2 to 4 servings.
Heat olive oil in a large skillet or wok over medium heat. Add snow peas, onions and red pepper. Stir-fry for 2 minutes. Add shrimp. Stir-fry for 2 minutes or until shrimp turn pink.
Add mushrooms and cook until tender and most of liquid evaporates. Add soy sauce. Serve over rice.