| Here's a short & simple recipe that produces a great taste sensation.
I don't measure when I prepare this, but one can guestamate with good
results.
Marinate peeled & de-veined shrimp overnight in a mixture of olive oil,
fresh crushed garlic, parsley, and 1-2 crushed, dried red peppers.
To cook, pour mixture into *HOT* wok and stir fry untill shrimp turns
pink (approx. 2-3 minutes).
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| This is hot so adjust to your taste. I cut the red pepper in half
and reduced the chili paste and it was still hot. You may want to
leave it out. The wok(as usual) and oil is very hot, please be
careful. This recipe is from a chinese cooking class that I just
finished.
SZECHWAN SHRIMP
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1 lb shrimp Shell and devein the shrimp. Wash, drain
1 Tbl chile paste with and pat dry with paper towels. In a
garlic (I cut this bowl mix the chili paste, ketchup, and
to 1/4 tsp.) soy sauce.
2 Tbl ketchup
1 Tbl dark soy sauce
2 Tbl peanut oil Heat wok or skillet over high heat until
1/2 tsp salt or to taste a drop of water immediately sizzles
8 scallions, chopped into steam. Add the oil and salt. Just
into 1/4" lengths before the oil begins to smoke, add
1/4 cup finely minced the scallions, gingerroot, red pepper
gingerroot and garlic. Stir until the odor of the
1 tsp crushed red pepper garlic has become pungent and the scallions
1 Tbl minced garlic have turned dark green. Add the shrimp
1 Tbl dry sherry and stir-fry 1 or 2 minutes until the
1 tsp sugar shrimp have become firm and pink. Add
1/4 cup chopped cashews the sherry and sugar. Stir for 30 seconds.
Add the chili paste mixture. Stir for
about 1 minute until the sauce thickens
somewhat. Stir in the cashews. Remove
from heat and serve. Yield: 3-6 servings.
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| What I find important for Chinese cooking are the following ingredients:
garlic, ginger, oyster sauce and cornflour. With these, you can add any kind
of meat, seafood and vegetable. An important rule is for the oil to be hot
when you start cooking. Onions/shallots is another important ingredient to
me as both my husband and I really like them.
So, for example, I would heat up the oil, then add the garlic, ginger and onions
to fry until they are fragrant and the onions are browning. Then, I would throw
in the seafood or meat. Once that is cooked, I will add the vegetable, be it
broccoli (sp?), celery or whatever. Cook this all for a few minutes, then add
oyster sauce, and if you like, some sesame oil. Add some water to the vegetable
and cover, so that it can cook in the steam. Finally, thicken the sauce with
some cornflour mixed with some water.
With seafood, if you like, you could add a little white wine.
Good luck!!
Sen
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