11
Rainbow Shrimp
4 oz. medium-sized peeled shrimp
1 cup green peas
½ cup diced carrots
¼ cup diced bamboo shoots
1 green onion, cut 1" length
1 egg white, slightly beaten
2 tsp cornstarch, divided
1 tsp sherry
½ tsp salt
2 slices fresh ginger root
4 tbsp oil
With knife, butterfly and de-vein shrimp. Combine shrimp with egg white, 1 tsp
cornstarch, salt and sherry; refrigerate 10-15 minutes. Heat 1 tsp of oil, stir-fry
peas, carrot and bamboo shoots, sprinkled with salt, for 1 minute. Remove from
wok and set aside. Heat the remaining oil and add green onion pieces and
ginger. Add shrimp and stir until shrimp turn pink. Add vegetables and
thickening ingredients. Stir well.
Serves 4.
Chicken Fried Rice
1 skinless, boneless chicken breast, cut into small cubes
1 cup of cooked vegetables (sugar peas, carrots, chopped cabbage)
3 eggs, slightly beaten
3 cups cooked long-grain rice, cool
1 tbsp vegetable oil
½ cup Chinese parsley
¼ cup green onion, thinly sliced
1 or 2 tbsp dark soy sauce
1 tsp salt
Dash of white pepper
Marinate cubed chicken with cornstarch, soy sauce, and sugar in a bowl.
Refrigerate about 30 minutes. Heat the wok with 2 tbsps of oil. Add chicken
and stir-fry until it turns white. Remove and set aside. Heat the wok with 1 tbsp
of oil; tilt wok to coat sides. Stir-fry eggs until thickened. Heat the remaining oil
in the wok. Add rice and 1 tbsp of water. Cover and braise over a slow heat
for 1 minute. Stir-fry for 1 minute. Add eggs, chicken, vegetables, green onion
and white pepper powder. Stir-fry one minute. Serves 4.
To Thicken:
2 tsp cornstarch
1 tsp sherry
1 tbsp water
1 tbsp oyster sauce
AUTHENTIC RECIPES
