M&arin Shrimp Stir Fry
M&arin Shrimp Stir Fry
20 peeled medium raw shrimp
3 Tbspsesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon red pepper flakes
1 tablespoon orange zest
1 cup bok choy
1 cup pea pods
1/2 cup shiitake mushrooms
1/4 cup red bell peppers
1/4 cup red onion
1/4 cup carrots
2 cups store bought stir fry sauce
4 cups cooked jasmine rice
Sesame seeds to garnish
Slice or chop all of the vegetables for the stir fry, reserve
Heat a large saute pan or wok over a high flame adding two Tbspof sesame oil to the wok or pan
Add the ginger, garlic, pepper flakes & orange zest & saute for 15 seconds
Add the shrimp & continue to saute for another 3 or 4 min
Add all remaining vegetables to the saute pan or wok & continue to saute for another 3 or 4 min
Add the shrimp stir fry sauce & the last tablespoon of sesame oil
Serve the shrimp stir fry over the jasmine rice & garnish with sesame seeds
Serves 4
Chinese Egg Rolls
Chinese Egg Rolls
Posted by WingsFan91 at recipegoldmine
com 7/19/01 5:08:59 am
1/2 cup soy sauce
1/4 cup water
1 mashed garlic clove
Juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 Tbspvegetable oil
1 finely sliced celery stalk
1 small head cabbage, finely diced
3 finely diced large onions
1 (8 ounce) package finely diced fresh mushrooms
Soy sauce to taste
Salt & pepper
1 pound bean sprouts, thoroughly cleaned
Egg roll wrappers
1 lightly beaten egg white
Vegetable oil for frying
Dipping Sauce
1/2 cup soy sauce
1 tps dry mustard
1 to 3 tpss garlic powder
1 tps vinegar
1 tps brown sugar
Mix together, soy sauce, water, garlic & lemon juice
Add the chicken & pork
Cover tightly & marinate overnight
Roast the chicken & the pork together in a 350 deg F oven until done
The chicken takes about an hour
The pork takes about an hour & a half
When cool, cut into matchstick pieces
Set aside
In a wok, or dee-sided frying pan, warm the oil
Over medium heat, add the celery, cabbage, onions & mushrooms
Stir fry until celery & onions are tender
Add chicken & pork
Stir until heated through
Add soy sauce, salt & pepper to taste
Remove this mixture from heat
Stir in bean sprouts
When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out
To fill each roll, mound about 2 heaping Tbspof filling just below the center of the egg roll
Fold bottom corner up over filling to cover, then fold in the two outside corners
Roll closed, sealing shut with a bit of egg white
Put oil in a wok or large pan to a depth of about 2 inches – deep enough to cover the egg rolls
Over medium-high heat, warm the oil & carefully add the egg rolls, one at a time
Deep fry about 2-3 min, until golden brown on both sides, turning once
May be kept warm in 200 degree F oven until serving time
Serve with dipping sauce
DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar & brown sugar
Rich Italian Fruitcake
Rich Italian Fruitcake
3 cups dried figs or dates
1/2 cup white seedless raisins
1/3 cup dried cranberries
1/3 cup almonds, toasted and finely chopped
1/2 cup cocoa powder
2 1/2 cups soft wholegrain breadcrumbs
5 tablespoons olive oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
4 teaspoons honey
Oil and dry breadcrumbs for pan
4 teaspoons pine nuts
1/2 cup walnuts
Soak figs or dates overnight in hot water
The next day, bring them to a gentle boil and lower the heat, simmering gently until very soft
While the figs are cooking, soak the white raisins and dried cranberries in hot water
When softened, drain figs or dates and place in large bowl
Drain other fruit, squeeze out excess water and add
Add remaining ingredients down to and including honey
Stir well to as smooth a consistency as possible
As you stir, the figs or dates become like a paste and you will have a very thick “cake-like” batter
Rub a small springform pan or a layer cake pan with olive oil and sprinkle lightly with dry breadcrumbs, shaking out excess, like you would a flour coating
Spoon in the batter and smooth out
Cover the surface with pine nuts and walnuts or other nuts of your choice and press them lightly into the batter
Bake at 375 deg F for 30 to 45 minutes, until firm
Allow to cool on a rack for about 15 minutes
Carefully run a spatula around the edges of the pan and invert onto a cake plate
Cake is best served cold