Best Stir Fried Shrimp With Cucumbers And Onions Recipes

Cucumber Stir Fry image

Provided by Aroostook

Categories Chicken

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 large cucumbers, peeled,seeded and cut into 1/2 inch pieces
3 tablespoons canola oil
2 tablespoons minced fresh ginger
1 teaspoon garlic, minced
1/4 cup minced green onion
2 cups chicken or 2 cups pork
soy sauce
crushed red pepper flakes (optional)

Steps:

Place a wok or heavy pan over high heat.
When wok is hot, add 1 tablespoon of the oil.
When oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
Stirfry until cucumbers are tender-crisp to the bite (about 3 minutes).
Pour onto a platter and keep warm.
Pour remaining 2 tablespoons oil into wok.
When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/pork; Stirfry until all are cooked through (about 3 minutes).
Add a couple of slashes of soy sauce during the last minute of cooking.
Serve over hot rice.

Stir-Fried Shrimp With Cucumbers And Onions image

Number Of Ingredients 12

Steps:

1. Shell and devein shrimp. Sprinkle with salt and pepper then add cornstarch and toss to coat. 2. Peel cucumbers. Cut lengthwise in half and seed then cut crosswise in 1/4-inch slices. Slice onion thin. Crush garlic. Mince ginger root. 3. Heat oil. Add garlic stir-fry a few times. Add onion and stir-fry until translucent (1 to 2 minutes). 4. Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry stir-fry until it evaporates. Remove ingredients from pan. 5. Heat remaining oil. Add remaining salt, then minced ginger root stir-fry a few times. Add cucumber slices and stir-fry over medium heat until translucent (1 to 2 minutes). 6. Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: * For the cucumbers and onion, substitute 2 or 3 green peppers, diced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus image

Provided by -JoeB

Categories Chinese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 egg white
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons cornstarch
for the shrimp
8 ounces raw shrimp, peeled and deveined and patted dry
1 cup peanut oil
6 ounces cucumbers, split, seeded, cut into slices
1 teaspoon chopped ginger
1 teaspoon chopped garlic
10 pieces dried black mushrooms, soaked in water for 30 minutes and drained
1 tablespoon light soy sauce
2 teaspoons oyster sauce
2 teaspoons rice wine
2 teaspoons cornstarch
1/3 cup chicken stock

Steps:

For the marinade: Mix together all of the ingrediants in a bowl.
Marinate the shrimp in the refrigerator for 30 minutes.
For the sauce: Mix all of the ingredients in a bowl and set aside.
Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
Remove, drain, and set aside.
Reserve the leftover oil.
Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
Remove, drain, and set aside.
Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
Add the shrimp, cucumber, and wood mushrooms to the wok.
Add the sauce, and stir-fry for 15 seconds.
Serve.