Chinese Lemon Pepper Shrimp
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:
- 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.
- 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.
- Remove from the wok with a slotted spoon and drain on paper towels. Dump out the oil.
- Heat 1 tablespoon of oil in the wok over medium heat. Add garlic, ginger, and lemon slices and stir-fry for 15 seconds.
- 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.
- Toss the fried shrimp with the sauce and top with green onions.
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:
- In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside.
- In a small bowl, dissolve bouillon granules in hot water; set aside.
- Cook linguine according to package directions.
- 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.
- 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.
- 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
dipping sauce
Directions:
- For batter. simply combine all ingredients.
- 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.
- Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce.
- For dipping sauce, simply combine all ingredients and stir well.
