This is it

Shrimp Stew

Ingredients:

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 large clove garlic, minced
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (14 ounces) chicken broth, or 2 cups homemade
• 1 to 1 1/2 cups sliced cooked okra
• few dashes hot pepper sauce
• 1 can (8 ounces) minced clams, undrained
• 1 pound medium shrimp, shelled and deveined
• 3 cups cooked rice

Preparation:

In a skillet over medium heat, melt butter; sauté celery, onion and garlic. Stir in flour, salt, thyme, and pepper. Continue cooking, stirring constantly, until bubbly. Stir in the tomatoes, chicken broth, clams with liquid, and hot pepper sauce. Cook and stir until mixture thickens and bubbles, about 3 minutes. Add okra and shrimps; bring to the boiling point. Prepare 6 bowls. In the center of each bowl, make a mound of hot cooked rice. Ladle shrimp mixture around rice.
Recipe for shrimp stew serves 6.

Shrimp Stuffed Mushroom

• Ingredients:

• 1 (4.5 ounce) can shrimp, drained
• 1/4 cup unsweetened crushed pineapple, well-drained
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons finely minced green onion tops
• 1 1/2 teaspoons lemon juice
• 1/8 teaspoon hot sauce
• 1/4 cup mayonnaise
• 8 mushrooms
• carrot curls and cherry tomatoes for garnish, if desired

Preparation:

Rinse shrimp; drain well on paper towels. Chop and combine with pineapple. Stir in parsley, onion, lemon juice, and hot sauce. Stir in mayonnaise. Stuff mushroom with shrimp mixture; cover and chill. Arrange stuffed celery on a lettuce lined tray and garnish as desired.
Makes about 32 shrimp stuffed mushroom appetizers.

Shrimp Dip

Ingredients:

• 2 cups sour cream
• 1 package (3 ounces) cream cheese, softened
• 1 envelope dry onion soup mix
• 1 can (5 ounces) shrimp, drained and chopped
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon chopped pimiento
• dash sage

Preparation:

Blend sour cream into cream cheese. Mix in remaining ingredients. Chill. Serve with chips or crackers. Makes about 3 cups.

Bacon Wrapped Shrimp

Estimated Cooking Time:20 minutes or less

Ingredients:

• 1 pound medium shrimp, shelled, about 45
• 1/2 teaspoon garlic powder
• salt
• 15 slices bacon, cut crosswise into thirds

Preparation:

Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Serve with cocktail picks.
Makes about 45 bacon wrapped shrimp appetizers.

Shrimp Sushi

• Ingredients:

• 10 uncooked jumbo shrimp, unshelled, deveined 
• Water, for boiling
• 1 teaspoon salt
• ¼ cup vinegar
• 2 cups cooked sushi rice
• 2-3 teaspoons Wasabi horseradish sauce

• Directions:

1. Bring a large pot of salted water to a boil.
2. Using long toothpicks, skewer each shrimp from head to tail. Place in boiling water for 3 minutes, until pink, then transfer to bowl of ice water.
3. When cooled, remove the shell and skewers from shrimp.
4. In a small bowl, mix 1 cup water with vinegar; moisten hands in this mixture. Using hands, scoop 2 tablespoons of rice and form into a rectangular block about 2-inches long with rounded edges and sides.
5. Spread ¼ teaspoon of wasabi over the top of each shrimp. Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.

Crisp and light sushi is best served with equally light sides, such as a seaweed salad, bed of steamed greens, and broiled fish fillet. Choose your favorite light red or white wine for this elegant meal

Shrimp Bisque

• Ingredients:

• 4 tablespoons butter
• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons flour
• 1 teaspoon salt
• Pinch of paprika
• Pinch of pepper
• 4 cups half-and-half
• 1 pound jumbo shrimp, peeled, deveined, and chopped
• Pinch of parsley

• Directions:

1. Heat butter in medium skillet over low heat; add onions and celery and cook until tender, about 5 minutes. Add flour, salt, paprika and pepper; whisk to blend.
2. Add half-and-half gradually, whisking to prevent clumps; cook until thick, about 5 minutes. Add shrimp and cook until pink, about 3 minutes.
3. Sprinkle with parsley and serve.

Savory Shrimp Grits

• Ingredients:

• ¼ pound thick-cut bacon, diced
• ½ cup chopped shallots
• 1 pound deveined peeled uncooked shrimp
• 3 cloves garlic, chopped
• 1 teaspoon sea salt
• 3 cups milk
• 1 cup chicken broth
• 1 cup coarse cornmeal
• ½ cup shredded Cheddar or grated Parmesan cheese
• Hot sauce, for serving

• Directions:

1) Heat a medium saucepan over medium. When hot, add bacon; cook until just crisp, about 5 minutes, stirring. Using a slotted spoon, remove bacon from saucepan; set aside.

2) Add shallots to saucepan; cook until translucent, stirring occasionally, about 3 minutes. Add shrimp, garlic, and salt; cook until shrimp just turn pink, stirring occasionally, about 2 minutes. Using a slotted spoon, remove shrimp from saucepan set aside.

3) Add milk, broth, and cornmeal to saucepan; bring to a boil over high heat, stirring occasionally. Lower to a simmer and cook until mixture is very thick and smooth, stirring, about 20 minutes.

4) Add reserved bacon and shrimp to saucepan; stir well to mix. Top with desired cheese and hot sauce; serve warm.

Grits are warm and extremely soft, and they are best complimented by crunchy, crispy dishes, such as a crunchy raw salad, thick cornbread, or browned toast.

Kung Pao Shrimp

• Ingredients:

• 1 ½ tablespoons chili garlic sauce
• 1 ½ tablespoons oyster sauce
• 1 teaspoon rice vinegar
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup cashew nuts, roasted
• 6 dried chili peppers
• 1 medium white onion, diced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• ½ pound medium shrimp, peeled and deveined
• 2 medium green onions, minced
• ½ teaspoon ground white pepper

• Directions:

1. In a small bowl, mix the chili garlic sauce, oyster sauce and rice vinegar. Set aside.
2. Heat olive oil in a medium pan over medium-high heat. Add garlic and cook until light brown, about 3 minutes. Add cashews, dried chilis, onion, and bell peppers. Cook until onion turns translucent, about 4 minutes.
3. Add shrimp and cook, stirring occasionally, 1 minute.
4. Add reserved chili garlic sauce mixture and season with pepper, stirring to combine.
5. Cook until the shrimp are pink and cooked through, another minute. Garnish with green onions and serve.

For a dish this spicy, you’ll want the sides to be plain and starchy; white rice is ideal. Serve with a bold red wine that can hold up to the spice without overwhelming it, such as Beaujolais or Syrah.

Coconut Shrimp

• Ingredients:

• 1 cup cornstarch
• 2 pounds fresh shrimp, peeled
• 1 cup coconut milk
• 3 tablespoons fresh lime juice
• 2 cups flaked coconut
• 1 cup vegetable oil, more as needed

• Directions:

1. Place cornstarch in small bowl. Place shrimp in bowl and toss to coat well.
2. In separate medium bowl, combine coconut milk and lime juice; dunk shrimp in mixture and shake off excess liquid.
3. Place flaked coconut in small bowl. Add shrimp and toss to coat.
4. Heat the vegetable oil in a deep skillet over high heat; when hot, gently add shrimp and fry until golden brown.

Serve these up alongside something green and fresh, such as a spinach salad or broccoli sauté. When choosing wine, a white wine of any sort would work well; choose your favorite and enjoy.

Chilled Shrimp Fettuccine

Ingredients:

8 ounces uncooked fettuccine
8 ounces frozen peeled and deveined cooked medium shrimp, thawed and drained
1 tablespoon lemon juice
3/4 cup fat-free mayonnaise or salad dressing
1/4 cup chopped fresh parsley
1/4 cup finely chopped red onion (about 1 small onion)
1/4 cup fat-free Italian dressing
1 teaspoon Creole or Cajun seasoning
1/2 teaspoon black pepper

Directions:

1. Cook the fettuccine as directed on packaging; drain and set aside.
2. Toss the cooked shrimp and lemon juice in a large bowl. In a separate small mixing bowl, mix all of the remaining ingredients.
3. Add the mayonnaise mixture and cooked fettuccine to the shrimp; toss to coat.
4. Cover and refrigerate for 1 to 2 hours to blend flavors; serve chilled.

This is a fairly flexible recipe to pair with wines, so choose a red or white that’s simple and bold, yet not too strong to overpower the delicate flavor of the shrimp. Chianti, Pinto Blanco, Pinto Grigio, or Merlot could all work very nicely against the cold cream sauce.

Asparagus and Shrimp Risotto

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 teaspoon chopped shallot
• 2 ½ ounces cooked asparagus, cut in one-inch pieces
• 5 ounces risotto rice
• 1 cup dry white wine
• 2 ½ ounces cooked shrimp
• 4 cups chicken stock
• ½ cup parmesan cheese
• 1 ½ teaspoons chopped parsley

• Directions:

• Heat oil in a medium saucepan over medium heat.
• Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
• Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring

  Ingredients:

  2 teaspoons extra-virgin olive oil
  1 teaspoon chopped shallot
  2 ½ ounces cooked asparagus, cut in one-inch pieces
  5 ounces risotto rice
  1 cup dry white wine
  2 ½ ounces cooked shrimp
  4 cups chicken stock
  ½ cup parmesan cheese
  1 ½ teaspoons chopped parsley

  Directions:

• Heat oil in a medium saucepan over medium heat.
• Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
• Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
• Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
• When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
• Add parmesan cheese and parsley, stir to incorporate, and serve.
• Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.
• to prevent sticking.
• Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
• When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
• Add parmesan cheese and parsley, stir to incorporate, and serve.
• Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.

Broiled Cajun Shrimp

 

Ingredients:

• 1 pound shrimp, peeled
• 3 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 teaspoon hot sauce
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt

• Directions:

• 1) Preheat broiler.
  
  2) Combine shrimp, garlic, oil, and hot sauce in a medium bowl; toss well and let marinade 15 minutes.
  
  3) Meanwhile, combine remaining ingredients in a small saucepan over medium heat; cook until melted and fragrant, stirring occasionally, about 2 minutes. Keep warm on very low heat.
  
  4) Transfer shrimp to a large baking sheet; broil until no longer pink, about 3 minutes. Remove from oven; thread onto serving skewers.
  
  5) Arrange shrimp skewers on a serving platter. Pour butter sauce into a dipping bowl. Serve warm.
• Spicy and zesty, these shrimp bites should be served along something mild and creamy, such as corn grits, mashed potatoes, or a tomato rice pilaf. When choosing a wine, consider the whites that have a bit of aroma and crispness, such as Pinot Grigio, Riesling, or sparkling Chardonnay.

Asian Grilled Shrimp

Ingredients:

• 3 garlic cloves, whole, smashed
• 3 slices fresh ginger
• 1 tablespoon rice wine
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame seeds
• 2 teaspoons five spice powder
• 1 teaspoon sesame oil
• 1 pound shrimp

• Directions:

• Combine all ingredients except shrimp in a medium bowl and mix thoroughly. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
• Preheat grill to high. Remove shrimp from marinade, reserving the liquid, and place directly on grill. Cook 1 to 2 minutes each sides, until color turns pink.
• Place reserved marinade in a small saucepan, removing the ginger slices. Bring to a boil and simmer until liquid is reduced by half. Drizzle over cooked shrimp and serve.
• Serve this slightly sweet, grilled shrimp over steamed rice with a side of greens, such as sautéed broccoli. The delicate flavors of this Asian marinade might get lost in a red wine or heavy white, so stick with crisp, clean whites for the best complement.

Fried Almond Shrimp

• Ingredients:

• 1 cup all-purpose flour
• Pinch of salt
• 4 medium eggs
• 2 cups milk
• 12 uncooked jumbo shrimp, peeled and deveined, tails intact 
• 1 ½ cups sliced almonds
• 6 cups vegetable oil
• Cocktail sauce, tartar sauce, and lemon wedges, for serving

• Directions:

• Place flour and salt in a medium mixing bowl; mix well. In a separate medium mixing bowl, whisk together milk and eggs.
• Dredge the shrimp (not tails) in seasoned flour, shaking off the excess. Dip the shrimp (not tails) in the milk/egg mix.
• Place almonds on a large plate. Roll shrimp in almonds, pressing to adhere firmly and coating all but tails. Place battered shrimp on a baking sheet lined with wax paper and curl tails up over shrimp. Freeze until firm, about 90 minutes.
• Heat vegetable oil in heavy large saucepan to 350°F. Loosen shrimp from wax paper and place gently in hot oil; fry until color turns deep golden brown, about 3 to 4 minutes.
• Using a slotted spoon, transfer cooked shrimp to paper towels and allow to drain.
• Divide shrimp among serving plates and serve with cocktail sauce, tartar sauce, and lemon wedges.

Serve up these casual fried fritters with your favorite deli fixings—potato chips, coleslaw, and a creamy fruit salad would be just perfect. When choosing a complimentary drink, consider something that will lighten up and refresh the palate, as fried fish can become quite heavy and salty. Great choices include sparkling wine, Albarino, and the Argentinian white wine Torrontes.

Ginataang Kalabasa w/ shrimp (Squash Cooked in Coconut Milk)

Estimated cooking & preparation time: 1 hour

Ginataang Kalabasa Ingredients:

• 1 kilo squash, cut into cubes (1"x1")
• 1/4 kilo shrimp, shelled and deveined
• 3 pieces tomatoes, diced
• 2 onions, chopped
• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 4 tablespoons of cooking or olive oil
• 2 pieces long chili peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 1 cups coconut cream (katang gata)
• 2 cups chicken stock
• 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions:

• On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
• Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
• Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
• Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

• This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

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Pork Chop Suey

Ingredients:

• 1 pound pork or beef (don't use pork chops as they are too dry)
• Pork Marinade:
• 1 teaspoon soy sauce
• 1 - 2 teaspoons oyster sauce
• 1 teaspoon salt
• Pepper to taste
• 1 piece (under 1 teaspoon) Cornstarch
• Sauce:
• 4 tablespoons water or chicken broth
• 2 teaspoons oyster sauce
• 3/4 to 1 teaspoon cornstarch
• Other:
• 2 small bunches bok choy (can substitute broccoli if desired)
• 1/2 cup bamboo shoots, rinsed
• 1/2 pound fresh mushrooms, washed and patted dry with a paper towel
• 1/2 cup water chestnuts (fresh if possible)
• 1 large green pepper
• 2 stalks celery
• 1 onion
• 1/2 pound snow peas (optional)
• Oil for stir-frying

Preparation:

Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes.

While pork is marinating, prepare vegetables and sauce. For sauce: Whisk together the sauce ingredients and set aside.

For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.

Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.

Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together.  When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.

Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.

Nutritional Breakdown per serving (based on 4 servings, with snow peas) - 379 calories (kcal), 26 g Total Fat (40 percent calories from fat), 19 g Protein, 18 g Carbohydrate, 60 mg Cholesterol, 751 mg Sodium, 5g Fiber Substituting 1 pound flank steak for pork shoulder - 378 calories (kcal), 23 g Total Fat (35 percent calories from fat), 26 g Protein, 18 g Carbohydrate, 58 mg Cholesterol, 775 mg Sodium, 5 g Fiber

Chicken Chow Mein

Ingredients:

• 1 lb (500 g) boneless chicken breast, cut in thin strips
• 1 tablespoon (15 mL) soy sauce
• 1/4 (1 mL) salt
• 1 tablespoon (15 mL) dry sherry
• 1/4 teaspoon (1 mL) white pepper
• 1 tablespoon (15 mL) cornstarch
• 1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
• 1 1/2 cups (375 mL) Chicken Stock
• 1 tablespoon (15 mL) minced ginger
• 1/2 cup (125 mL) thinly sliced onions
• 3 large dried Chinese mushrooms, soaked and thinly sliced
• 2 cups (500 mL) Chinese flowering chives or green onions, cut in quarters
• 2 teaspoons (10 mL) sesame oil
• 3 cups (750 mL) bean sprouts, tightly packed
• Black pepper to taste

Procedures:

Combine chicken and marinade ingredients (soy sauce, salt, dry sherry, white pepper and cornstarch), mix well and set aside.
  Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil.
  Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.
  Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. (If using green onions, cook for 30 seconds).
  Remove from heat. Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve. Serves 4.

Each serving includes:
  Calories 358, 43 g Carbohydrates, 33 g Protein, 6 g Fat, 1 g Saturated Fat, 100 mg Cholesterol, 5 g Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.

Crispy Orange Beef

Ingredients

• 1 1/2 pounds beef top sirloin, thinly sliced
• 1/3 cup white sugar
• 1/3 cup rice wine vinegar
• 2 tablespoons frozen orange juice concentrate
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 cup long grain rice
• 2 cups water
• 1/4 cup cornstarch
• 2 teaspoons orange zest
• 3 tablespoons grated fresh ginger
• 1 1/2 tablespoons minced garlic
• 8 broccoli florets, lightly steamed or blanched
• 2 cups oil for frying

Directions

1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
3. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
4. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Island-Style Fried Rice

Ingredients

• 1 1/2 cups uncooked jasmine rice
• 3 cups water
• 2 teaspoons canola oil
• 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
• 1/2 cup sliced Chinese sweet pork sausage (lup cheong)
• 3 eggs, beaten
• 2 tablespoons canola oil
• 1 (8 ounce) can pineapple chunks, drained
• 3 tablespoons oyster sauce
• 1/2 cup chopped green onion

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
2. Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
3. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

Hunan Kung Pao

Ingredients

• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 20 peeled and deveined large shrimp (21 to 30 per pound)
• 4 teaspoons soy sauce
• 4 teaspoons rice wine
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
•  
• 1/2 cup vegetable oil, divided
• 4 cloves garlic, minced
• 16 dried red chile peppers, cut in half
• 2 teaspoons Szechuan peppercorns (optional)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup dark soy sauce
• 2 tablespoons rice wine
• 2 teaspoons white sugar
•  
• 1 cup salted peanuts
• 4 green onions, cut into 3 inch lengths
• 2 dashes sesame oil, or to taste (optional)

Directions

1. Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
2. Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
3. Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.

Chinese-Style Baby Bok Choy with Mushroom Sauce

Ingredients

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons brown sugar
• 1 teaspoon potato starch
• 1 tablespoon water
•  
• 2 pinches salt
• 1/4 teaspoon vegetable oil
• 4 heads baby bok choy
•  
• 3 tablespoons olive oil
• 2 tablespoons minced green onion
• 1 tablespoon minced garlic
• 1 (8 ounce) package sliced portobello mushrooms

Directions

1. In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
2. Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
3. Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately

Imperial Veggie Ramen

Ingredients: 1 package of ramen noodles 1/2 cup of scallions (sliced) 1/2 cup of bamboo shoots 1/2 cup of green peppers (sliced) 2 or 3 Shiitake mushrooms 1 egg Dried Kelp 6 cups of water

The soup broth (Dashi):
If you want to make your own soup broth, it's pretty easy and any of the following will mix perfectly with this recipe:
(mushrooms)
(Dried kelp)
(Dried sardines)

How to cook:
(Let's say you choose the Shiitake mushrooms soup broth)
* You will need: 1/2 cup of shiitake mushrooms
1. Soak the Shiitake mushrooms in water for 30 minutes.
2. Put the Shiitake and water in a cooking pot.
3. Heat it (Medium heat).
4. Turn off the heat when the water comes to a boil.
5. Let it stand for 30 minutes.
6. Remove the Shiitake mushrooms with a strainer.
The noodles:
7. Put 2 cups of water in a cooking pot and bring to a boil.
8. Once the water is boiling add your ramen noodles.
9. Wait 2-3 minutes until the noodles are tender and separated.
10. Take off the water with the strainer.
The recipe:
11. Put the egg in a cooking pot, covering it with 1-2 inches of water.
12. Bring to a boil. As soon as the water boils, turn off the heat. Let it sit for 10 minutes, then peel it. Cut the egg in half lengthwise.
13. Add the ramen noodles in your soup broth.
14. Add the green peppers, the shiitake mushrooms, the bamboo shoots, the scallions, the dried kelp and the egg.
15. Enjoy!

Easy Pot Stickers (Thai Pan-Fried Dumplings)

Ingredients:

• MAKES approx. 40 pot stickers (dumplings)
• 1 package round dumpling wraps (available at Asian food stores, often frozen)
• FILLING:
• 2 cups cooked chicken (leftover roasted), OR cooked shrimp (frozen is fine)
• 1 thumb-size piece galangal OR ginger, sliced
• 3 cloves garlic
• 3 spring (green) onions, sliced
• 1/2 cup fresh coriander/cilantro leaves and stems, chopped
• 1 Tbsp. fish sauce
• 2 Tbsp. soy sauce
• 1 Tbsp. oyster sauce (I used Golden Dragon brand)
• 1 Tbsp. sesame oil
• 1/4 tsp. white pepper
• OTHER: 1 cup chicken broth/stock, plus a little oil for frying

Preparation:

1. If dumpling wraps are frozen, remove from freezer to thaw several hours before you will be wrapping.
2. Place all other ingredients in a food processor. Blitz to create a fragrant and tasty filling.
3. Making 6-8 dumplings at a time, lay out 6-8 wonton wrappers on a clean working surface. You will also need a small dish of water.
4. Spoon a little of the filling onto the middle of each wrapper (about 1 heaping tsp.). Then dip your fingers in the water (or use a pastry brush) and moisten the outside perimeter of each wrapper.
5. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn't seal, moisten the edges with a little more water. Pinch along the seal to create a decorative edge.
6. Set the finished dumplings on a plate dusted with a little corn starch or flour.
7. Warm a large fry pan over medium-high heat. Add 1 Tbsp. oil and swirl around, then add the first batch of dumplings. Be sure to turn them often, as they burn easily. You want a light-brown sear on all sides. This only takes a minute or two.[/l]
8. Standing back from the stove, gently pour 1/2 cup chicken stock/broth into the frying pan (the pan will sizzle and may spurt a little). Cover and allow dumplings to finish cooking (about 5-7 minutes).
9. When most of the broth is gone, remove pan from heat. Use a spatula to gently lift the pot stickers from the pan and transfer to a serving plate. Tip: they are called pot stickers for a reason! But they will stick less if there is still a little moisture left in the pan - if the pan dries out completely, the dumplings will stick).
10. Serve with a dipping sauce of your choice. I like them with the following mixture of sauces: 2 Tbsp. soy sauce, 2 Tbsp. Thai sweet chili sauce, 1 Tbsp. sesame oil, 1-2 tsp. regular Thai chili sauce.

Kuzumochi

Ingredients:

• 3 1/2 oz. kuzuko (kuzu starch)
• 1/3 cup (80 ml) sugar
• 2 cup (480 ml) water
• *for syrup
• 1/2 cup (120cc) brown sugar
• 1/4 cup (60cc) water
• *for topping
• kinako (soy bean flour)

Preparation:

Mix sugar and kuzuko in a medium pan. Pour water and stir well until sugar and kuzuko dissolve in water. Put on medium heat and stir constantly with spatula. When it starts to bubble, turn down the heat to low. Keep stirring, until it's thicken and turns transparent. Stop the heat. Place kuzumochi in a flat container and flatten with spatula. Let it cool for 5 to 10 minutes and cover the container with plastic wrap or a lid. Place the container in a bowl of ice water and cool kuzumochi well. Cut kuzumochi into bite-size pieces and serve in individual bowls. Top with kinako and kuromitsu. To make kuromitsu, mix brown sugar and water in a sauce pan. Simmer for a few minutes on medium-low heat. Let it cool. 

 

Recipe Details:

Kuzumochi are chewy cakes made of kuzuko. Kuzuko is the starch powder made from kuzu or kudzu plant root. It's used for thickening sauce or making cool desserts in Japanese cooking. Kuzumochi are semi transparent and often served with kuromitsu (brown sugar syrup) and kinako(soy bean flour).

Mitarashi Kushi Dango

Mitarashi Kushi Dango Recipe

• Ingredients: 

• 1 1/3 cup joshinko (rice flour)
• 3/4 cup hot water
• *for mitarashi sauce:
• 2/3 cup water
• 1/2 cup sugar
• 2 1/2 Tbsp soy sauce
• 1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
• *Bamboo skewers

• Preparation:
• Put rice flour in a bowl Gradually pour hot water over the rice flour. Mix it using a spatula until combined. Knead the dough with hands until smooth. Divide the dough into small pieces and roll into small balls. Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes. Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer) To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan. Bring to a boil on medium heat. Pour the katakuriko starch mixture in the sauce, stirring well. Bring to a boil again and stop the heat. Grill the skewered dumplings until slightly grill-marked. Brush mitarashi sauce over dumplings.

Recipe Details:

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.

Yield: 20 dumplings (5 skewers)

Simmered Unagi and Onion with Eggs

Ingredients:

• 1 package unagi-no-kabayaki (glaze-grilled unagi)
• 1 small onion, sliced into 1/4-inch-thick wedges
• 2 eggs, beaten
• 1/2 cup dashi soup
• 1 Tbsp sake rice wine
• 1 Tbsp soy sauce
• 1 Tbsp mirin

Preparation:

If you are using frozen unagi, defrost them in the refrigerator. Cut into about 1-inch-thick pieces. Put dashi soup, sake, soy sauce, and mirin in a medium pan and heat. Add onion slices and simmer on low heat for a few minutes or until softened. Add unagi pieces and simmer until heated. Bring the soup to a boil on medium heat. Pour eggs over unagi and onion. Cover with a lid and turn the heat down. Turn off the heat when eggs are cooked as you like.
*makes 2 servings.

 

recipe details:

This dish is called unagi no tamagotoji, and is a common unagi (fresh water eel) dish in Japan.

Unagi (eel) Salad Recipe

Ingredients:

• 2 Japanese cucumber
• 1/4 lb grilled eel (unagi no kabayaki )
• 3 Tbsp rice vinegar
• 1 Tbsp sugar
• 1 Tbsp soy sauce
• *pinch of salt

Preparation:

Thinly slice cucumbers into rounds. Put salt over cucumber slices and set aside for 20 minutes. Cut grilled (eel) kabayaki into bite-size pieces. Place them on a sheet of aluminum foil, and heat under medium heat on the broiler for about two minutes. Squeeze cucumber slices to remove the liquid. Mix soy sauce, sugar, and vinegar in a small bowl. Put cucumber slices and unagi pieces in another bowl. Pour the dressing over the cucumber and unagi. Makes 4 servings.

recipe details:
This unagi salad is called uzaku. It's a kind of Japanese Sunomono and is a refreshing dish to eat in summer.

Hinachirachi

Ingredients:

• 3 cups sushi rice
• 8 dried shiitake mushrooms
• 1/2 large carrot
• 1 tsp sugar
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 2 eggs and 1 tsp sugar, beaten
• 2 Tbsp sakura denbu (seasoned fish powder)
• 2 Tbsp white sesame seeds
• a half bunch of nabana (rape flowers) or green vegetables

Preparation:

Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Put shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Make fine scrambled eggs and set aside. Boil nabana in a pan and cool in cold water. Chop boiled nabana finely. Prepare sushi rice and mix sesame seeds in the rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms over the rice. Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.

Datemaki

Ingredients:

• 8 eggs
• 4 oz. hanpen (white fish cake), chopped
• 2 Tbsp dashi soup stock
• 1/2 cup sugar
• 2 Tbsp mirin
• 1/2 tsp salt

Preparation:

Preheat the oven in 375 degrees F. Beat eggs in bowl. Put eggs, chopped hanpen, dashi soup stock, sugar, mirin, salt in blender. Process until smooth. Line a rectangular baking pan with parchment paper. Pour the egg mixture in the pan. Cook it in the oven for about 15 minutes or cooked through. Put the omelet on top of a bamboo mat while it's still warm. Carefully remove the parchment paper. Roll the omelet with the bamboo mat. Leave it until cools. Remove the bamboo mat and cut the omelet into 1/2 inch thick slices. 

 

recipe details:

Datemaki is a Japanese sweet rolled omelet. It's one of Japanese New Year's food.