- 6Up 0Down 1
Kung Pao Shrimp9 ounces shrimp, peeled and deveined
1 tablespoon Asian chili sauce (Sriracha or Sambal)
1 carrot, chopped
1 medium onion, chopped
1 long hot pepper, chopped
3 garlic cloves, minced
3 green onions, cut in small pieces
3 dried chilies
1 tablespoon vegetable oil or peanut oil
1 cup chicken stock
1 tablespoon soy sauce
Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water)
1 tablespoon peanuts
- Mix shrimp with the sriracha sauce; set aside.
- Mix chicken stock and soy sauce together; set aside.
- In a large skillet over medium-high heat, add shrimp and half the oil.
- Sauté for 2-3 minutes on first side and another minute or two on the second side; remove shrimp from the pan and set them aside.
- Add all vegetables to pan with remaining oil and dried chilies.
- Sauté over high heat for 3 minutes; stir frequently.
- Add chicken stock, soy sauce and cornstarch slurry to the pan; allow to simmer for a minute or so
- Add shrimp back to the pan; simmer for another minute.
- Stir in peanuts and serve; garnish with additional scallions if desired.
- 7Up 0Down 1
Mongolian Beef2 teaspoons vegetable oil
1/2 teaspoon ginger , minced
1 tablespoon garlic , chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil , for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions
- Sauce: Heat 2 tsp of vegetable oil in a medium saucepan over medium-low heat.
- Add ginger and garlic to pan; quickly add soy sauce and water before garlic scorches.
- Dissolve brown sugar in the sauce; raise the heat to medium and boil sauce for 2-3 minutes or until sauce thickens.
- Remove it from heat.
- Slice steak into 1/4-inch thick bite-size slices.
- Dip steak pieces into cornstarch to apply a thin dusting to both sides of each piece of beef.
- Let beef sit for 10 minutes so that cornstarch sticks.
- As beef sits, heat up one cup of oil in a skillet over medium heat.
- Add beef to oil; sauté for 2 minutes, or until beef begins to darken on edges.
- Stir meat to cook evenly.
- After 2 minutes, use a large spoon to take meat out and onto paper towels; pour oil out of the skillet.
- Put pan back over heat, dump meat back; simmer for a minute.
- Add sauce, cook for a minute while stirring; add all green onions.
- Cook for another minute; remove beef and onions with spoon to a serving plate.
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