Saturday, February 21, 2009

Shrimp Stir Fry With Chinese Cabbage


1 pound shrimp, peeled and divined
1/2 pound boneless chicken or pork, ( optional)
1/2 pound frozen squid body( optional)
1 cup sliced Chinese cabbage (bok choy)
1 cup thinly sliced carrots
5 shiitake mushrooms
1/2 can asparagus
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
1/2 tbsp rice wine
3/4 tsp salt, pepper
2 tablespoon soy sauce
1/2 can chicken broth
2 and 1/2 cornstarch with water
2 tablespoon sesame oil


1. Season shrimp (squid) with salt and pepper.
2. Cut chicken or pork and season with salt and pepper.
3. Heat a skillet or wok and add sesame oil over medium high heat. Add garlic, and ginger and stir well for 30 seconds.
4. Add meat, stir fry 1 min. Add wine.
5. Add carrot, mushroom, Chinese cabbage, shrimp, squid quickly one after the other stirring each time.
6. Add chicken broth, corn starch with water. Season with pepper,soy sauce and cook until the shrimp is fully cooked and opaque. (About 2-3 minutes.)
7. Add asparagus.
8. Serve over rice

OK, Let's Eat!!!

1 comment:

kate said...

i copied and pasted your recipe looks great and love the red toile plate
i wont be using squid though!!!


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