ABOUT
When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Bell Pepper’

17

Aug

2009

Stir-Fry Shrimp and Scallops

A delightful dish for shellfish lovers.

½ pound medium size raw shrimp (31 to 40 per pound)
½ pound large scallops (1.5 inches in diameter)
1 medium size green bell pepper
2 tablespoons flour
1 teaspoon salt
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
1 teaspoon finely grated fresh ginger root
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
1 teaspoon white vinegar or fresh lemon juice
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. Rinse scallops with cold water and pat dry with paper towels. Cut each scallop in half.  Wash, discard stem and seeds from green pepper and cut into 1-inch squares. Peel and finely grate the fresh ginger root.

In a small bowl, mix the sauce ingredients together thoroughly and set aside. In a medium size bowl, combine the flour and salt. Mix together. Place the shrimp and scallops in the flour and salt mixture. Lightly toss and coat the shrimp and scallops with the flour and salt.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the shrimp and scallops to wok. Stir-fry until both sides of the shrimp are pink and the scallops are almost cooked through, approximately 2 to 3 minutes. Add green peppers to wok. Cook and stir for about 1 minute. Add the sauce mixture to wok and mix well. Stir-fry for 30 seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 to 6 minutes


15

Sep

2008

Shrimp with Cashews

I always try to keep an assortment of nuts in my pantry because you just never know when they will come in handy to spruce up a dish. Tonight I found cashews. The combination of shrimp and cashews make a delicious dish!

1 pound large size raw shrimp (21 to 25 per pound)
1/2 can sliced water chestnuts (2.5 oz.) drained
3/4 cup roasted and salted cashews
1/2 red bell pepper
1 scallion, including the green top
1 tablespoon canola or vegetable oil (cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
1/2 teaspoon sugar

Marinade:
1 egg white
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Preparation:
Peel and devein shrimp. Rinse and pat dry with paper towels. In a bowl, beat the egg white. Combine shrimp, wine and salt. Mix together thoroughly and set aside. Cut red bell pepper into 1-inch squares. Wash and trim the green onion, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat.  When the oil is hot, brown onions for a few seconds. Add shrimp into wok and stir-fry until the shrimp are pink, approximately 2 to 3 minutes. Add water chestnuts, cashews, red bell peppers and stir. Add sesame oil and sugar. Stir-fry for another minute. Be cautious not over cook the shrimp. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

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