logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Chinese Food Site

BellaOnline's Chinese Food Editor

g

Spicy Shrimp Stir Fry Recipe


Spicy dishes are a popular choice among Chinese restaurant goers today. This spicy shrimp stir fry is similar to Sichuan shrimp, but without the authentic Sichuan peppercorns. It simply uses hot chili oil for its heat. Feel free to adjust the amount of this oil depending on your and your family’s tastes. Enjoy!

To watch a video for these instructions click here.

1 lb large frozen raw shrimp - deveined
1 inch piece fresh ginger
2 green onions
1 red bell pepper
1 green bell pepper
2 to 3 cups peanut oil

Marinade:
1 tsp shao hsing wine
1 tsp salt
1 ½ tbsp cornstarch

Prepare the Sauce:
6 tbsp chicken broth
1 tsp sugar
½ tsp salt
2 tbsp hot chili oil
¼ cup ketchup
1 tbsp cornstarch

  1. Defrost the shrimp by soaking them in cold water for about 15 to 20 minutes.

  2. While the shrimp are defrosting, prepare the vegetables. Peel the ginger and then grate it using a micro plane grater and set it aside.

  3. Rinse the green onions under cold running water and dry them with paper towels. Then cut about an inch from the tops of the greens and the very bottom of their bases and discard. Then cut the remaining stalks into small slices less than 1/8 inch thick and set these pieces aside.

  4. Cut the stems from the peppers. Then cut them in half and remove all of the seeds and inner white meat. Rinse the halves under cold running water and dry them with paper towels. Then cut them into thin strips, and then cut the strips in half. Set these pieces aside.

  5. Check to make sure the shrimp are thoroughly defrosted. Then drain them in a colander and remove all of their shells and tails. If the shrimp still have the vein in them, remove that as well.

  6. Once the shrimp are shelled, add the marinade in steps. First add the wine and salt and mix it in thoroughly. Then slowly add in the cornstarch, using your hand to make sure that it coats each piece. Let the shrimp marinate in the refrigerator for about an hour. Then take them out and let them marinate at room temperature for 20 to 30 minutes.

  7. While the shrimp marinate, prepare the sauce. Mix together the chicken broth, sugar and salt, and stir until the sugar and salt are slightly dissolved. Then add in the hot chili oil and ketchup. Stir and set the sauce aside.

  8. Mix the cornstarch with just a little water to dissolve and set it aside.

  9. Once the shrimp marinate, heat the peanut oil on high.

  10. When the oil is hot add the shrimp and cook them just until they turn pink about a minute. Then remove them with a slotted spoon and place them on a plate lined with paper towels.

  11. After all the shrimp are cooked, remove all of the oil except for 1½ tablespoons and heat it on high.

  12. Once the oil is hot, add the ginger and green onion and stir fry for about 30 seconds.

  13. Add the red and green peppers and stir fry for 1 minute.

  14. Then add the sauce and stir until it is thoroughly mixed with the peppers. Then return the shrimp to the wok and add the cornstarch mixture stirring until the sauce thickens and coats the shrimp.

  15. Then remove it from the heat and serve. This can be served with fried rice or white rice.
Add Spicy+Shrimp+Stir+Fry+Recipe to Twitter Add Spicy+Shrimp+Stir+Fry+Recipe to Facebook Add Spicy+Shrimp+Stir+Fry+Recipe to MySpace Add Spicy+Shrimp+Stir+Fry+Recipe to Del.icio.us Digg Spicy+Shrimp+Stir+Fry+Recipe Add Spicy+Shrimp+Stir+Fry+Recipe to Yahoo My Web Add Spicy+Shrimp+Stir+Fry+Recipe to Google Bookmarks Add Spicy+Shrimp+Stir+Fry+Recipe to Stumbleupon Add Spicy+Shrimp+Stir+Fry+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Chinese Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.

g


g features
Quick and Easy Back to School Recipes

Chinese Chicken and Celery Salad Recipe

How to Stock a Chinese Pantry

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor