Another Chinese Date!!

Chinese Lemon Pepper Shrimp

source: blogchef

Ingredients:

• 1 lb medium raw shrimp (peeled and deveined with tails removed)
• ½ c cornstarch
• 1 c vegetable oil
• 4 lemon slices
• 2 green onions (sliced)

Sauce

• 1 T vegetable oil
• 2 T fresh garlic (chopped)
• ½ tsp fresh ginger (minced)
• 1/3 c soy sauce
• ¾ c water
• 2 tsp cornstarch
• ¾ c dark brown sugar
• 2 tsp lemon juice
• 2 tsp course ground black pepper

Directions:

1. In a shaker bag or sealable plastic bowl coat the shrimp with ½ cup of cornstarch. Let the shrimp sit for about 5 minutes so that the cornstarch will adhere better. 
2. Heat 1 cup of vegetable oil in a wok (or large skillet) over medium heat. Add the shrimp to the wok and sauté for 3 to 4 minutes or until the shrimp are lightly browned and fully cooked. 
3. Remove from the wok with a slotted spoon and drain on paper towels. Dump out the oil.
4. Heat 1 tablespoon of oil in the wok over medium heat. Add garlic, ginger, and lemon slices and stir-fry for 15 seconds. 
5. Add soy sauce, and then dissolve 2 teaspoons of cornstarch in ¾ cup of cold water, and add to the wok. Add brown sugar, lemon juice, and black pepper. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
6. Toss the fried shrimp with the sauce and top with green onions.

Chicken Lo Mein

source: allrecipes

Ingredients:

• 1 T cornstarch
• 1 tsp ground ginger
• 1/4 c reduced-sodium soy sauce
• 2 T chicken broth
• 1 1/2 lb boneless, skinless chicken breasts, thinly sliced
• 1 tsp chicken bouillon granules
• 1/2 c hot water
• 6 oz uncooked linguine
• 1/2 lb fresh mushrooms, sliced
• 1/4 lb snow peas
• 1 large sweet red pepper, julienned
• 2 green onions, cut into 2 inch pieces
• 2 T canola oil, divided
• 2 tsp sesame oil

 Directions:

1. In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside.
2. In a small bowl, dissolve bouillon granules in hot water; set aside. 
3. Cook linguine according to package directions.
4. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. 
5. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. 
6. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. 

Tempura Vegetables

source: Food Network 

Ingredients:

• Vegetable oil
• Zucchini, sliced into 1/2-inch slices
• Broccoli florets
• Flour
• Carrots, 1/4-inch dice 
• Onion, Sliced into big chunks

batter

• 1 c of flour
• 1T cornstarch
• 1 1/2 c seltzer water
• Salt

dipping sauce

• 2 scallions, sliced
• 2 T rice wine vinegar
• 1/2 c soy sauce
• 1 T fresh ginger, grated

Directions:

1. For batter. simply combine all ingredients.
2. Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. 
3. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce. 
4. For dipping sauce, simply combine all ingredients and stir well.