Stir Fried Shrimp With Chicken Recipe
Stir Fried Shrimp With Chicken is a potpourri of unique and addictive flavors that your taste buds will fall in love with. Surprise your family with this brilliant Stir Fried Shrimp With Chicken!
Ingredients
6 large fresh shrimp (about 4 oz.)
1/2 lb. skinned, boned chicken breast
1/2 lb. skinned, cleaned squid, if desired
Marinade:
1 teaspoon rice wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon cornstarch
1 egg white
Seasoning sauce:
1 tablespoon rice wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon rice vinegar or white vinegar
1 teaspoon sesame oil
3 tablespoons chicken broth or water
1 teaspoon cornstarch
2 fresh carrots
2 cups boiling water
1/4 lb. fresh snow peas
2 cups boiling water
1 cup vegetable oil
6 slices fresh ginger root
1/3 cup sliced bamboo shoots
1 teaspoon sesame oil
Directions
Shell and devein shrimp.
Rinse and pat dry.
Cut each shrimp in half.
Cut chicken into thin slices.
Chop slices into bite-size pieces.
If using squid, cut into bite-size pieces.
Mix marinade ingredients in a medium bowl.
Add shrimp halves, chicken pieces and squid pieces; mix well.
Let stand 20 minutes.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Cook whole carrots in 2 cups boiling water in a small saucepan 10 minutes.
Remove with a slotted spoon, drain well and slice into thin pieces.
Remove strings from snow peas.
Blanch snow peas by submerging in 2 cups boiling water 15 seconds; then plunge into cold water, drain and set aside.
Heat oil in a wok over medium heat 2 minutes.
Add marinated shrimp, chicken and squid, if desired.
Stir-fry about 2 minutes.
Remove with a slotted spoon, draining well over wok; set aside.
Drain oil from wok except 1/4 cup.
Heat oil remaining in wok over medium heat 30 seconds.
Stir-fry ginger root until fragrant, about 30 seconds.
Remove and discard ginger root.
Add bamboo shoots, sliced cooked carrots and blanched snow peas to oil.
Stir-fry 1 minute.
Add cooked shrimp, chicken and squid, if desired.
Stir in seasoning sauce.
Stir-fry until sauce thickens slightly.
Add sesame oil.
Rinse and pat dry.
Cut each shrimp in half.
Cut chicken into thin slices.
Chop slices into bite-size pieces.
If using squid, cut into bite-size pieces.
Mix marinade ingredients in a medium bowl.
Add shrimp halves, chicken pieces and squid pieces; mix well.
Let stand 20 minutes.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Cook whole carrots in 2 cups boiling water in a small saucepan 10 minutes.
Remove with a slotted spoon, drain well and slice into thin pieces.
Remove strings from snow peas.
Blanch snow peas by submerging in 2 cups boiling water 15 seconds; then plunge into cold water, drain and set aside.
Heat oil in a wok over medium heat 2 minutes.
Add marinated shrimp, chicken and squid, if desired.
Stir-fry about 2 minutes.
Remove with a slotted spoon, draining well over wok; set aside.
Drain oil from wok except 1/4 cup.
Heat oil remaining in wok over medium heat 30 seconds.
Stir-fry ginger root until fragrant, about 30 seconds.
Remove and discard ginger root.
Add bamboo shoots, sliced cooked carrots and blanched snow peas to oil.
Stir-fry 1 minute.
Add cooked shrimp, chicken and squid, if desired.
Stir in seasoning sauce.
Stir-fry until sauce thickens slightly.
Add sesame oil.
