Stir Fried Shrimp With Cashew Nuts
Stir Fried Shrimp with Cashew Nuts (Cantonese)
1/2 pound raw shrimp, shelled
3 ounces raw cashews
3 cups peanut or vegetable oil
6 slices fresh ginger root
1/4 cup pre-cooked bamboo shoots, diced
6 (1-inch) sections scallions
1/2 tps salt
Sauce No
1
1/4 tps salt
1/2 tps rice wine
1/2 egg white
2 tpss cornstarch
Sauce No
2
1/2 tps rice wine
1/4 tps salt
1/4 tps black pepper
1/4 tps sesame oil
1 tablespoon water
1/2 tps cornstarch
Rinse & devein shrimp; drain & mix with Sauce No
1; let sit 20 min
Boil 3 cups water; add cashews & 1/2 tps salt
Cook 8 min over medium heat & remove; drain cashews
Heat oil until medium hot; deep-fry cashews about 8 min over low heat; remove & drain on paper towel
Reheat oil until medium hot
Deep fry shrimp for 30 seconds
Remove & drain
Remove all but 1 tablespoon oil from pan
Reheat & stir fry scallion & ginger until fragrant; add shrimp, bamboo shoots & Sauce No
2
Toss ingredients lightly to mix together
Add cashews & stir
Remove to serving plate
NOTE: Green peas may be substituted for cashews
Pork Lo Mein
Pork Lo Mein
Posted by Darlene at recipegoldmine
com 2/17/2002 4:13 pm
If Lo Mein noodles are not available, substitute a thin egg noodle
Serves 4
1 tablespoon soy sauce
1 tps sherry
1 tps garlic, minced
1 tps cornstarch
1/2 pound pork loin, boneless, thinly sliced into 2″ x 1″ strips
8 ounces lo mein noodles, dry
2 Tbspoil
1 cup chicken broth
2 Tbspoyster sauce (bottled)
1 tablespoon cornstarch
Whisk together the soy, sherry, garlic & cornstarch in a mixing bowl
Add the pork strips, cover & refrigerate for 20 min
Cook the noodles until just tender
Drain & sit aside
Heat the oil in a large skillet or wok
Add the pork & stir-fry quickly (about 3 min)
Whisk together the broth, oyster sauce & cornstarch
Stir into the pork
Toss in the cooked noodles
Cook until thickened (about 2 min)
Serve warm
Chinese Spareribs
Chinese Spareribs
Tender & Delicious!
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad – posted 11-04-2000 10:50 am
I made these last night & they were wickedly good
The meat was soooo tender! My father-in-law made Chinese spareribs for me when he last visited & the flavor delicious
The meat was very tender, but could have been a tad more tender by my st&ards (don’t get me wrong, his meat was still tender!) The other day I got to thinkin’ that in the past I have steamed my ribs & they are always delicious, even more tender than FIL’s
However, FIL last time he visited, insisted on boiling them, allowing them to cool, dipping ribs in corn starch & frying before pouring sauce over meat
This method is good, but cumbersome
Anyhow, sorry for rambling
I decided to boil my ribs, but I added 2/3 cup soy sauce & about 1/4 cup red wine along with several slices of ginger (coarsely sliced & shaped like quarter) I placed ribs in 2 quart pot & put enough water in to make sure ribs were well covered (amount
of ribs I used filled pot a little more than halfway full–sorry no exact measurements!) After I brought water/soy sauce/red wine mixture to boil, I put lid on, reduced heat & SIMMERED ribs for exactly 2 hrs & 20 min THE RIBS WERE UNBELIEVABLY TENDER!!! Boiling them for two hrs in regular water will also get them very tender, but the red wine, soy sauce & clamping lid down made a huge difference
I swear by this method from here on in! For American style ribs, I’ll use a combination of coke, water & probably apple cider vinegar
After I boiled the ribs, I removed them from liquid with tongs & set them in greased Pyrex dish
After ribs had cooled for a while, I basted generously with the sauce below, which is a minor variation of the crispy fish sauce recipe I posted the other day
Sauce
1/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup chicken broth
2 tpss regular prepared mustard**
1 tablespoon ginger (minced as fine as possible)
1 tps garlic (minced as fine as possible)
About 3 Tbspgreen onions, green part only
About 1 tablespoon cornstarch mixed with little more
than 1 tablespoon water for thickening sauce
About 2 Tbsphot oil (add to sauce after thickened)
To tell you the truth, you could use the original crispy sauce recipe & the ribs will still turn out great
Really the only difference is that I used a bit more ketchup & ginger
After you have basted ribs in sauce, place in preheated 325 degree F oven & bake for about 25 min basting generously once or twice
I know you rib fans will love this recipe!
P
S
If you want a soy sauce-based sauce recipe for ribs, you can use the one for crispy beef & use a bit more soy sauce (about 1/3 cup & ginger – about 1 tablespoon)