Shrimp Foo Yung
Shrimp Foo Yung
5 eggs
1 cup chopped shrimp
1 cup shredded onion
1/4 cup chopped water chestnuts
1/4 to 1/2 cup fresh bean sprouts
1/2 cup thinly sliced mushrooms
2 Tbspsoy sauce
Beat eggs until thick
Add shrimp, onions, water chestnuts, bean sprouts, mushrooms, & soy sauce to eggs & continue beating
Heat small amount of oil in a heavy shallow pan
Carefully ladle shrimp mixture into pan the size of a medium pancake
Cook until brown & then turn
Serve with Sauce
Serves 6
Sauce
2 Tbspcornstarch
2 Tbspsoy sauce
1 can beef bouillon
1/2 tps granulated sugar
Mix ingredients & cook until slightly thickened, stirring constantly
Serve over Shrimp Foo Yung
Shrimp With Lobster Sauce
Shrimp with Lobster Sauce (Tou Shih Hsia Jen
Orange Chicken
Orange Chicken
Posted by WingsFan91 at recipegoldmine
com 9/5/2001 8:14 am
1 1/4 lb skinned & boned chicken, 1 1/2-inch pieces
6 Tbspdry sherry, divided
1/4 tps salt
4 tpss peanut oil
1/2 cup julienne-cut red bell pepper
1/4 cup diagonally sliced scallions
Zest of 1/2 small orange, cut into 2 x 1/8-inch strips
& blanched (use lemon zest)
1 garlic clove, minced
1 tablespoon each reduced-sodium soy sauce & water
1 tps each cornstarch, sugar, & rice vinegar
4 trimmed scallions, 4 inches long for garnish
In glass or stainless steel bowl combine chicken, 3 Tbspof the sherry, & the salt & let st& at room temp for 30 min
In 9-inch skillet or a wok, heat oil over medium-high heat; add bell pepper, scallions, orange zest & garlic & cook, stirring quickly & frequently, until vegetables are tender-crisp, about 3 min
Drain chicken, reserving marinade
Add chicken to skillet (or wok), increase heat, & stir-fry until chicken is browned, about 5 min
Add reserved marinade, add remaining 3 Tbspsherry, & the soy sauce, water, cornstarch, sugar, & vinegar & stir to dissolve cornstarch
Pour over chicken mixture & cook, stirring constantly, until mixture thickens
Serve garnished with scallions