Asian – My Recipes

Shrimp Fried Rice

Skillet Shrimp Fried Rice recipe is ready in just 20 minutes! Easily make your favorite takeout recipe in a few simple steps and with easy to find ingredients.AuthorJohn Kanell

Total Time20minutes minutes
Servings4 servings
Calories525kcal

Ingredients

2 tablespoons canola or vegetable oil
2 tablespoons sesame oil
1 pound large uncooked shrimp peeled and deveined (450g)
1½ cups frozen peas and carrots (195g)
4 garlic cloves minced
3 large eggs beaten
4 cups chilled cooked white rice (700g)
¼ cup soy sauce (60mL)
3 green onions chopped
¾ teaspoon salt
¾ teaspoon ground ginger
½ teaspoon ground black pepper

Instructions

Heat the canola and sesame oils in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 3 minutes, stirring occasionally. Using a slotted spoon, remove the shrimp from the skillet, leaving the oil in the skillet, and place in a large bowl.
Add the frozen peas and carrots and the garlic to the skillet. Cook, stirring frequently, until the vegetables begin to soften and the peas turn bright green, about 4 minutes. Remove the vegetables and to the bowl of shrimp.
If needed, add another tablespoon of canola oil to the skillet. Pour in the beaten eggs and scramble until firm and cooked through, about 3 minutes. Remove from skillet and set aside with shrimp and vegetables.
Add the cooked rice to skillet and fry for 2 minutes, stirring often, until heated through. (Add more canola oil if the rice is sticking to the skillet.) Return the shrimp, vegetables, and scrambled eggs to skillet. Stir in the soy sauce, green onions, salt, ginger, and pepper. Cook until heated through, about 1 minute. Serve hot.

Notes

Chilled rice makes the best fried rice. Make sure the rice is cooked and either cold or room temperature before adding it to the pan. Cold rice grains will easily separate from each other, whereas hot, freshly cooked rice tends to stick together and can make the fried rice clumpy or mushy. This is a fantastic recipe for leftover or day-old rice!
Add more veggies. This recipe is incredibly versatile. Mix and match additional vegetables for added flavor and texture like chopped bell pepper, corn, edamame, mushrooms, or bean sprouts.
Save prep time. Cut back on cooking time by preparing rice ahead of time, using rice leftover from takeout, or using pouches of store-bought ready-to-serve rice.
Optional variations. Swap the black pepper for white pepper for a more traditional Asian style flavor. Replace the ground ginger with 1 teaspoon of grated ginger or ginger paste for a more pungent flavor. Try mixing in additional spices like chili pepper, sriracha sauce, or chili paste for an extra kick. If you want a richer umami flavor, reduce the soy sauce to 3 tablespoons and add 1 tablespoon of white miso. Alternatively, you can add 1-2 tablespoons of oyster sauce.

Nutrition

Thank You! https://preppykitchen.com/shrimp-fried-rice/

Sweet And Sour Sauce for pork or chicken

Serves 2 People with rice

**PREPPING THE PORK**

Half pound of pork [226 grams]
1 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf]
1/4 tsp of salt
1/4 tsp of baking soda
1/2 cup of plain flour
2 eggs

**FOR STIR FRYING**

1 tbsp of garlic
2 cups of a colorful bell pepper
2 cups of pineapple

**SWEET AND SOUR SAUCE**

1/4 cup of ketchup
1/4 cup of water
1/4 cup of sugar
1/4 cup of vinegar
2 tbsp of plum sauce [optioal] [Amazon buying choice: https://geni.us/ZBmP6x]
1 tbsp of corn starch
3/4 tsp of salt or to taste

Cut the pork into half inch cubes.
Marinate it with 1 tbsp soy sauce, a 1/4 tsp of salt, and a 1/4 tsp of baking soda. Let it sit over night.

Whisk 2 eggs, and have some plain flour ready.
Dip the pork in the egg and then coat it with flour. Do this process twice so the flour layer is thicker.
Heat the oil to 350 degrees Fahrenheit [ 176 degrees Celsius]. Deep fry your pork twice. By frying it twice, the crispy layer will last longer, especially when you coat it with the sauce.

Set it aside.Make the sweet and sour sauce: 1/4 cup of ketchup, 1/4 cup of vinegar, 1/4 cup of sugar, 1/4 cup of water, 2 tbsp of plum sauce, 1 tbsp of corn starch and 3/4 tsp of salt (or to taste).

Cook it on medium heat. Keep stirring it in case it sticks to the bottom. Once it is bubbling, turn the heat to low, just let it cook until it feels sticky but still flowing easily.

Now, let’s stir fry all the vegetables. Heat up your wok.Add in 1 tbsp of oil, put in 1 tbsp of garlic, let it become fragrant.

Add in the colorful bell peppers and pineapple. Stir it for around 3 minutes and then add in the pork and sauce. Coat it nicely.

You can serve this with rice.

Hoisin Chicken Stir Fry

Servings: 4
Ingredients

4 -6 ounces snow peas
Small(4 ounce) can drained, sliced water chestnuts, cut into quarters
1 lb chicken breast, cut into bite-sized pieces
½ green bell peppers julienned
½ sweet red bell peppers julienned
1 sml yellow onion julienned or diced small
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 tablespoons hoisin sauce
2 teaspoons sugar

Directions

Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.

Add 1 tablespoon oil to non-stick pan and sauté the julienned vegetables and set aside on paper towels to soak up any left over oil.

Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.

Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, julienned vegetables, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.

Spicy Asian Cabbage

Ingredients:

2 tablespoons oil
1 medium onion, slivered, 4 ounces
12 ounces coleslaw mix with carrots, about 6 cups
1 tablespoon soy sauce
1 tablespoon oyster sauce
Dash pepper
Pinch crushed red pepper
Directions:
Heat the oil over medium-high heat in a wok or very large skillet. Sauté the onion for a few minutes until it starts to soften. Add the cabbage and stir-fry until it wilts but still has a little crunch to it. Add the remaining ingredients and toss to mix well.

Makes about 4 servings

Freezing not recommended

Per Serving: 96 Calories; 7g Fat; 2g Protein; 8g Carbohydrate; 2.5g Dietary Fiber; 5.5g Net Carbs

I was making Thai Pork Lettuce Wraps and had most of a bag of slaw mix left afterwards. I didn’t want the cabbage to go to waste so I came up with this recipe by just throwing some things together in the same wok that I’d cooked the pork in. It’s very good and tastes a bit like the filling in an egg roll but with a spicy kick from the pepper. Click the photo to see a close-up.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

Asian Sesame Chicken Salad

2 tsp                       esame seed
1 Tb                        oil
1 medium                    green bell pepper, cut into bite-sized strips
1 small                     red bell pepper, cut into bite-sized strips
1 ½ lb                      boneless skinless chicken breast halves, cut into 3/4-inch pieces
1/4 cup                     rice vinegar
2 Tb                        sugar
1 Tb                        soy sauce
1 tsp                       grated gingerroot
1/4 tsp                     Asian sesame oil
5 cups                      thinly sliced Chinese (napa) cabbage
1 cup                       halved fresh snow pea pods (about 4 oz.)

Cook sesame seed in large nonstick skillet or wok over medium-high heat for 3 to 4 minutes or until light golden brown, stirring occasionally. Remove seed from skillet; set aside.

Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender. Remove peppers from skillet; set aside.

Add chicken pieces to same skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, sugar, soy sauce, gingerroot and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat.

In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seed; toss gently to coat.

6 servings

Granny’s Black Stir-Fry

Grandma Mary Eblen used to make this dish. I loved it so much, I asked her to make it for my birthday one year. I wasn’t sure what kind of stir fry it was, so I called it the black oriental stuff. She likes walnuts instead of peanuts in the stir-fry, and they tend to turn the whole thing kind of a black color. It tastes absolutely wonderful no matter what kind of nuts are used.

¼ cup              canola oil
1 Tb                 toasted sesame oil
1                      garlic clove, minced
1 Tb                 grated ginger root
¾ cup              Kikkoman soy sauce
¼ cup              water
1 Tb                 cornstarch
½ lb                 boneless pork, cut in bite sized pieces
3                      celery stalks, copped in bite size pieces
1                      green bell pepper, copped in bite size pieces
1                      onion, copped
¾ cup              mushrooms, sliced
¾ cup              raw bean sprouts
¾ cup              walnuts, pecans or unsalted peanuts.

(walnuts cause the black color. If this grosses you out, substitute pecans or unsalted peanuts.)

Heat both oils in wok or large skillet. Add pork, ginger root and garlic. Stir and cook till pork is done. (I set this mixture aside until the celery and bell pepper are almost done then add the meat mixture back to the skillet). If the meat overcooks, it will usually get tough.

Add water and celery: stir and cook for a few minutes. Repeat with each of the other ingredients.

Do not overcook! (Vegetables should be somewhat crunchy, not mushy.)

Mix soy sauce and cornstarch and add to stir-fry. Stir and cook till sauce is thickened. Serve with rice.

All quantities are approximate: use you judgment!