SWEET AND SOUR SHRIMP

Ready in 20 minutes

 4 cups hot cooked rice, if desired

2 tablespoons water

8 oz. (2 cups) fresh pea pods, trimmed, cut diagonally in half

1 tablespoon oil

1 garlic clove, minced

¾ lb. uncooked large or medium shrimp, shelled, deveined

½ to ¾ cup sweet and sour sauce

 · Cook rice as directed on package. Keep warm.

 ·  In large skillet or wok, combine water and pea pods. Bring to a boil. Reduce heat; cover and cook 3 to 4 minutes or until crisp-tender. Drain pea pods; wipe skillet clean with paper towel.

 ·  Heat oil in same skillet over medium-high heat until hot. Add garlic and shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.  Add sauce and pea pods; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

 4 servings.

SHRIMP AND VEGETABLES

Ready in 30 minutes

4 cups hot cooked rice, if desired

2 tablespoons fermented black beans, drained, rinsed, finely chopped

1 tablespoon soy sauce

2 teaspoons dry sherry

1 teaspoon grated gingerroot

½ teaspoon sugar

1 garlic clove, minced

1 cup chicken broth

2 tablespoons cornstarch

1 (1-lb.) pkg. Frozen Broccoli, Carrots and Water Chestnuts

1 tablespoon oil

½ lb. uncooked medium shrimp, shelled, deveined

 ·  Cook rice as directed on package. Keep warm.

 ·  In small bowl, combine beans, soy sauce, sherry, gingerroot, sugar and garlic; mix well. In another small bowl, combine broth and cornstarch; blend well. Set aside.

 ·  In large skillet or wok, combine 2 tablespoons water and frozen vegetables.  Bring to a boil. Reduce heat to medium; cover and cook 7 to 9 minutes or until crisp-tender.  Drain vegetables in colander.

 ·  Wipe skillet dry with paper towel. Heat oil in same skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.

 ·  Add bean mixture; cook and stir 1 minute.  Add cornstarch mixture and cooked vegetables; cook and stir 2 to 3 minutes or until sauce is thickened and bubbly. Serve over rice.

 4 servings.

SCALLOPS WITH NOODLES

Ready in 30 minutes

 8 oz. fresh Chinese noodles (from 16-oz. pkg.) or 8 oz. uncooked vermicelli

1 cup chicken broth

1/3 cup dry sherry

¼ cup oyster sauce

2 tablespoons cornstarch

2 tablespoons honey

1 tablespoon soy sauce

1/8 to ¼ teaspoon crushed red pepper flakes

¾ lb. fresh or frozen scallops, cut in half if large, rinsed, drained

2 tablespoons water

2 (9-oz.) pkg. (7 cups) fresh cut broccoli, green cabbage, carrots and snow peas

 · Cut noodles into 4-inch pieces. Cook noodles as directed on package. Drain; cover to keep warm.

 · Meanwhile, in small bowl combine broth, sherry, oyster sauce, cornstarch honey, soy sauce and red pepper flakes; blend well. Add scallops; stir until coated. Set aside.

 · In large skillet or wok combine water and vegetables. Cover; cook over medium-high heat for 5 to 7 minutes or until crisp-tender. Add scallop mixture; cook and stir 1 to 2 minutes or until scallops are opaque and sauce is thickened and bubbly. Stir in noodles, mixing well to combine; cook until thoroughly heated.

 4 servings.

KUNG PAO SHRIMP

Ready in 10 minutes

3 tablespoons hoisin sauce

1 tablespoon dry sherry

1 teaspoon sugar

½ to 1 teaspoon chili paste

1 egg white

1 tablespoon cornstarch

3/4 lb. uncooked medium shrimp, shelled, deveined

1 tablespoon oil

½ teaspoon grated gingerroot

1 garlic clove, minced

¼ cup dry roasted peanuts

  ·  In small bowl, combine hoisin sauce, sherry, sugar and chili paste; mix well. Set aside.

·  In medium bowl, combine egg white and cornstarch; beat well. Add shrimp; mix well to coat. Set aside.

·  Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, ginger and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Add sauce mixture; cook and stir 1 to 2 minutes or until shrimp are well coated. Stir in peanuts.

 4 servings.

GARLIC SHRIMP AND PEAS

Ready in 30 minutes

 4 cups hot cooked rice

1 (1O-oz.) pkg. Frozen Sweet Peas in Butter Sauce

1 cup water

1 teaspoon chicken-flavor instant bouillon

½ lb. frozen shelled deveined uncooked medium shrimp, thawed

1 (4.5-oz.) jar Sliced Mushrooms, drained

½ cup sliced onion

¼ teaspoon ginger

1/8 teaspoon salt

3 large garlic cloves, minced

2 tablespoons water

2 tablespoons cornstarch

 · Cook rice as directed on package. Keep warm.

 · Place unopened pouch of peas in warm water for 15 to 20 minutes to thaw.

 · In large skillet or wok, bring 1 cup water to a boil. Add bouillon; stir to dissolve. Add shrimp, mushrooms, onion, ginger, salt and garlic; mix well. Cook over medium-high heat for 3 to 5 minutes or until shrimp turn pink, stirring occasionally.

 · In small bowl, combine 2 tablespoons water and cornstarch; blend well. Gradually stir into shrimp mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Stir in peas; cook until thoroughly heated. Serve over rice.

 4 servings.

FISH FILLETS

Ready in 30 minutes

4 cups hot cooked rice, if desired

4 (4 to 5-oz.) orange rough fish fillets

1 (8.5-oz.) jar (¾ cup) Chinese plum sauce

¼ teaspoon coarsely grated lemon peel

2 cups thinly sliced bok choy

1 (8-oz.) can sliced bamboo shoots, drained

4 lemon wedges

  · Cook rice as directed on package. Keep warm.

 · Heat oven to 350ºF. Arrange fish fillets in single layer in ungreased 13x9-inch (3-quart) baking dish. Spoon plum sauce evenly over top; sprinkle with lemon peel. Arrange bok choy and bamboo shoots around sides of fish. Cover with foil.

 · Bake at 350ºF. for 20 to 25 minutes or until fish flakes easily with fork. Serve over rice with lemon wedges.

 4 servings.

FISH AND VEGETABLE STIR-FRY

Ready in 40 minutes

½ cup chicken broth

2 tablespoons dry sherry

2 tablespoons oyster sauce

1 teaspoon sugar

1 lb. firm white fish fillets, cut crosswise into 2x1-inch strips

1 tablespoon cornstarch

3 tablespoons oil

1 teaspoon grated gingerroot

1 garlic clove, minced

1 medium onion, halved crosswise, cut into 6 wedges each

8 oz. (2 cups) fresh pea pods, trimmed, cut diagonally in half

1 medium tomato, cut into 8 wedges

· In medium bowl, combine broth, sherry, oyster sauce and sugar; mix well. Add fish; stir gently to coat. Cover; refrigerate 15 to30 minutes to marinate.

 · Drain fish, reserving marinade in small bowl. Add cornstarch to marinade; mix well. Set aside.

 · Heat oil in large skillet or wok over medium heat until hot. Add gingerroot, garlic and fish: cook and stir 3 to 5 minutes or until fish turns white. Remove fish from skillet.

 · Add onion to skillet; cook and stir 2 minutes. Add pea pods; cook and stir 4 to 5 minutes or until vegetables are crisp-tender. Add marinade mixture; cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Gently stir in fish; cook until thoroughly heated.  Place mixture on serving platter.  Arrange tomato wedges around mixture.

 4 servings  

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