Best Stir Fried Shrimp And Bean Curd Ii Recipes

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SHRIMP STIR-FRY



Shrimp Stir-Fry image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 16

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

  • Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
  • Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
  • Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

STIR-FRIED SHRIMP AND BEAN CURD II



Stir-Fried Shrimp And Bean Curd II image

Number Of Ingredients 10

1/2 pound shrimp
3 or 4 bean curd, cakes
1/4 pound fresh mushrooms
1/2 pound peas
2 tablespoons sherry
1 tablespoon soy sauce
1/2 teaspoon salt
dash pepper
1 1/2 tablespoons oils
1 1/2 tablespoons oils

Steps:

  • 1. Shell, devein and dice shrimp. Dice bean curd. Slice fresh mushrooms. Shell and parboil peas. 2. Combine sherry, soy sauce, salt and pepper. 3. Heat oil. Add shrimp and stir-fry until pink. Remove from pan. 4. Heat remaining oil. Add mushrooms stir-fry to soften slightly. Then add parboiled peas and stir-fry 1 minute more. 5. Add diced bean curd and sherry-soy mixture. Stir-fry gently until bean curd is heated through. 6. Return shrimp and cook, gently stirring, to reheat and blend flavors (about 1 minute). Serve at once. VARIATIONS: * In step 1, toss the shrimp in 1 tablespoon sherry. Let stand 10 to 15 minutes, turning occasionally. * In step 3, stir-fry shrimp 1/2 minute then add sherry-soy mixture and stir-fry until shrimp turns pink. In step 5, add 1/2 cup stock with bean curd and simmer, covered, to heat through. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE



Stir-Fried Bean Curd with Ground Pork and Oyster Sauce image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 16

1/2 pound ground pork
1 egg, beaten
1 tablespoon plus 2 teaspoons cornstarch
1/2 teaspoon five-spice powder
1/2 cup finely minced scallions
1 tablespoon sugar
3/4 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 cup finely minced red pepper
1/2 teaspoon finely minced hot green chile
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
1 cup chicken stock
2 tablespoons thin soy sauce
2 tablespoons oyster sauce
1 pound firm bean curd, cut in 3/4-inch cubes, at room temperature

Steps:

  • Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve.
  • Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
  • Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.

STIR-FRIED SHRIMP WITH BLACK BEANS



Stir-Fried Shrimp With Black Beans image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 or more servings

Number Of Ingredients 13

2 tablespoons fermented black beans, sold in Asian markets
2 tablespoons dry sherry or white wine
About 1 1/2 pounds uncooked shrimp, in the 20 to 30 per pound size range, peeled
1 1/2 teaspoons sugar
2 tablespoons soy sauce
1 clove garlic, sliced, and 1 tablespoon minced garlic
1 teaspoon salt
2 teaspoons dark sesame oil
1 pound bok choy or other cabbage, trimmed, washed and dried
2 tablespoons peanut or vegetable oil
1 tablespoon peeled and minced or grated fresh ginger
3/4 cup chicken stock or white wine, optional
1/4 cup minced scallions

Steps:

  • Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in 1/2 teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.
  • Separate bok choy leaves from stems; chop stems into 1/2 - to 1-inch pieces, and roughly chop leaves.
  • Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet.
  • Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minute, then add 3/4 cup water, stock or white wine and let it bubble away for a minute.
  • Return shrimp to wok or skillet and stir; add black beans and their liquid, scallions, and remaining sugar and soy sauce. Stir and cook for 1 minute. Turn off heat, drizzle remaining sesame oil on top, and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1731 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRIED SHRIMP AND BEAN CURD I



Stir-Fried Shrimp And Bean Curd I image

Number Of Ingredients 12

1/2 pound shrimp
2 slices fresh ginger root
1 stalk scallion
1 tablespoon sherry
2 or 3 bean curd, cakes
1 tablespoon cornstarch
1/4 cup Stock, Chicken or favorite stock
3 tablespoons oils
1 1/2 tablespoons oils
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt

Steps:

  • 1. Shell and devein shrimp. Mince ginger root and scallion then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally. 2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste. 3. Heat oil. Add bean curd stir-fry gently until lightly browned. Remove from pan. 4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt stir-fry 1/2 minute more to blend. 5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS: * In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and 1/2 teaspoon salt. In step 3, add to the hot oil 1/2 leek stalk, minced then add the bean curd. In step 4, for the soy sauce, substitute sherry. * In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STIR-FRIED SHRIMP WITH DEEP-FRIED BEAN CURD



Stir-Fried Shrimp With Deep-Fried Bean Curd image

Number Of Ingredients 10

1/2 pound shrimp
1 tablespoon sherry
3 or 4 bean curd, cakes
1 stalk scallion
1 clove garlic
oil for deep-frying
2 tablespoons oils
1/2 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon sugar

Steps:

  • 1. Shell and devein shrimp. Sprinkle with sherry and let stand 10 to 15 minutes, turning occasionally. 2. Cut bean curd in 1-inch cubes. Cut scallion in 1/2-inch sections. Crush garlic. Meanwhile heat oil. 3. Add bean curd cubes to oil, several at a time, and deep-fry until golden. Drain On paper toweling. 4. Heat remaining oil. Add salt, then garlic and scallions stir-fry a few times. Add shrimp and stir-fry until pinkish. 5. Quickly stir in soy sauce and sugar to blend then cook, covered, 1 to 2 minutes over medium heat. 6. Return bean curd, stirring gently, only to heat through. Serve at once. VARIATIONS: * For the bean curd, substitute 4 slices slightly stale white bread. (Remove crusts, cut in cubes, then deep-fry until golden.) * In step 5, omit the soy sauce. Add 3 tablespoons catsup and a pinch of salt with the sugar. Stir-fry with the shrimp 2 minutes then pick up step 6. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STIR FRIED BEAN SPROUTS WITH SHRIMP



Stir Fried Bean Sprouts With Shrimp image

I found a stir fry bean sprout recipe on a web site. I made some changes, and added a few ingredients that we like. We really liked how light yet filling this dish was. We did notice however the soy sauce at the bottom of our plate when we finished. I suggest that the next time I make this, I'll mix a bit of corn starch with soy sauce or water and add it to thicken the sauce up a bit. This can be served as a main dish and serve 2, or it will serve 4 as a side dish.

Provided by DeeDee

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 tablespoons sesame oil
1 cup julliened carrot
3 scallions, sliced in 1-inch pieces
1 cup sliced mushrooms
1/2-1 cup sliced water chestnuts (depending on your taste)
1/2 lb shrimp (peeled and deveined)
1 lb bean sprouts (washed & dried)
1 tablespoon grated fresh gingerroot
1 tablespoon minced fresh garlic
1 teaspoon brown sugar
2 tablespoons soy sauce
salt & pepper
red pepper flakes (optional)

Steps:

  • Mix the brown sugar in the soy sauce until dissolved and set aside.
  • In large frying pan or wok, heat the oil on medium high.
  • Saute carrots, scallions, and mushrooms, just until tender.
  • Add the gingeroot and garlic, and season with salt and pepper. Add red pepper flakes if using.
  • Stir until well mixed.
  • Add the shrimp and soy sauce mixture and saute 3-5 minutes until the shrimp are cooked through.
  • Add bean sprouts and stir until heated through. These don't take long. Just be sure not to overcook the beansprouts. They are best when still cruncy.

Nutrition Facts : Calories 392.6, Fat 16.4, SaturatedFat 2.5, Cholesterol 172.8, Sodium 1235.6, Carbohydrate 32.2, Fiber 7.8, Sugar 16.5, Protein 34.6

STIR-FRIED BEAN CURD WITH SHRIMP



Stir-Fried Bean Curd with Shrimp image

Number Of Ingredients 7

4 bean curd, cakes
1 stalk scallion
1/4 cup raw shrimp
3 to 4 tablespoons oils
1/4 teaspoon salt
2 tablespoons soy sauce
1/4 teaspoon salt

Steps:

  • 1. Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut scallion stalk in 1-inch sections. Shell and devein shrimp, then cut in 1-inch pieces.2. Heat oil. Add salt then scallion, and stir-fry a few times until translucent. Add shrimp and stir-fry until pinkish. Then add bean curd stir-fry gently until heated through (2 to 3 minutes). 3. Sprinkle with soy sauce and remaining salt and stir in gently.NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it. Therefore shake or tilt the pan from time to time to baste the bean curd with hot oil or else separately turn the pieces so they can heat through evenly. VARIATIONS: * For the soy sauce, substitute oyster sauce. * Use 4 or 5 whole scallions, cut in 1-inch lengths. * Before serving, sprinkle bean curd with a few drops of sesame oil or garnish with minced raw scallion

Nutrition Facts : Nutritional Facts Serves

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