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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 ‘Shrimp’

21

Jan

2012

Combination Chow Mein

For the Chinese New Year celebration, serving a large plate of chicken, beef and shrimp stir-fried with noodles is not just very tasty but a symbolic meaning of a long life for everyone who eats the noodles on New Year!

combination-chow-mein

½ package thin spaghetti (8 oz.)
6 cups water and 1 teaspoon salt for boiling spaghetti
6 oz. boneless and skinless chicken breast (about half breast)
6 oz. top sirloin steak
6 oz. medium size raw shrimp (about 12 pieces)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry
½ teaspoon salt
½ teaspoon sugar

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon teriyaki sauce
1 tablespoon hoisin sauce*
2 teaspoons pure sesame oil

Preparation:
Slice the half chicken breast lengthwise in half. Cut crosswise into ¼ inch thin pieces. Cut the steak into 1½ inch wide pieces then slice against the grain into ¼ inch thin pieces. Peel and devein the shrimp and rinse with cold water. In a medium size bowl, combine chicken, beef and shrimp with the marinade ingredients. Mix together thoroughly and set aside. Wash and trim the green onions and finely chop. In a small bowl, mix the sauce ingredients together and set aside.

To Cook:
In a medium size pot, bring 6 cups of water to a boil over high heat. Break the spaghetti in half and drop into the boiling water. Add salt and stir well. Boil uncovered for approximately 7 to 8 minutes while stirring occasionally. Drain the cooked spaghetti through a colander.

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 chicken, beef and shrimp. Cook and stir 3 minutes until the chicken, beef and shrimp are almost cooked through. Add the cooked spaghetti to wok first followed by the sauce. Stir-fry for approximately 2 minutes until the noodles absorb all the seasoning. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 15 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can be stored for several months in the refrigerator.


29

Jan

2011

Chinese Hot Pot

The Chinese Hot Pot is a popular, interactive, winter dish for family and friends to enjoy around the table. Unlike the Western oil-based fondue, the Hot Pot recipe can be made with water or with any kind of stock to cook both meat and vegetables.

chinese-hot-pot-003

Everything for this recipe can be bought at your local grocery store. All you need is a 12″x12″ wide and 3″deep electric skillet which is the minimum required to cook with 4 to 6 people. The best part? Ingredients can be prepared ahead of time by thinly slicing the meats and vegetables. Guest can then mix their own sauces which is key for a tasty meal.

For the basic Chinese Hot Pot you will need to heat the electric skillet on the table first. Be sure to cover the table top with some kind pad so you do not burn your nice dining room table (we’ve learned the hard way!). Add 10 cups of water to the pot so it is approximately ¾ quarters full. One person should be responsible for controlling the temperature of cooking.

chinese-hot-pot-006

Meats and Seafood:
1 pound chicken breasts (about 2 breast halves). Slice thinly crosswise into ¼ inch pieces.
1 pound pork loin (very lean pork). Slice thinly against the grain into ¼ inch pieces.
1 pound medium size shrimp (31 to 40 count per pound). Peel, devein and rinse the shrimp.

Vegetables:
½ pound napa cabbage. Wash and cut into 2 inch chunks.
½ pound bok choy cabbage. Wash and cut into 2 inch chunks.
1 tofu block, firm. Cut into 1 inch chunks.
½ pound broccoli. Wash and cut into small florets.
1 bundle cilantro (4 oz.). Wash well and cut into 2 inch sections.

Note:
You may use other meats and seafood of your choice such as quality beef, lamb, scallops, calamari, etc. You can also use any kind of vegetables such as spinach, regular cabbage, etc.

Sauces & Condiments: You must have all 5!
1. ½ cup smooth peanut butter. Mix with ½ cup water and 1 teaspoon salt. Using a pair chopsticks or a fork, mix well into a soft and smooth paste.
2. ½ cup soy sauce (Kikkoman brand), ¼ cup white vinegar and 2 teaspoons pure sesame oil. Mix together in a bowl.
3. 2 tablespoons finely chopped fresh garlic (8 clove garlic), 2 tablespoons finely chopped fresh ginger roots (2 oz.). Mix them together in a bowl.
4. Bottle of Sriracha hot chili sauce. Drip as much as you wish when you mix your sauces for dipping. (Sold in the Asian section of most supermarkets).
5. Bottle of Tabasco sauce. Drip as much as you wish when you mix your sauces for dipping.

Note:
Authentic Chinese Hot Pot sauce includes sesame paste. Because you can only buy it in the Chinese market, we are using smooth peanut butter. You can also use any type of spicy chili sauce and/or BBQ sauce to mix with your sauce bowl for dipping the meat and vegetables.

Presentation and Eating:
As mentioned above, the skillet filled with water should be placed in the middle of the dining table. Large plates of meat and vegetable should be placed around the pot with bowls of sauces. Everyone should be given a large plate with a pair chopstick or fork and a small bowl for dipping sauce.

chinese-hot-pot-0071

First, spoon each of the individual sauces and spices into your own bowl. Carefully work on your sauce to make sure it is the way you like it –  mild or spicy?

When the water in the skillet comes to a boil, everyone around the table can begin to add their choice of meat, seafood and vegetables a little at the time to cook.  Cook items for no more than 1-2 minutes and be careful not to overcook your meats or seafood. There should be a large slotted spoon in the skillet to stir and pick up the cooked food for your plate. (Or, purchase little wired baskets as a fun way for your guests to cook and scoop their meal). With chopsticks, take the cooked food from your plate and dip into the sauce from your own bowl to eat. This is a very healthy meal with a lot of fun. Enjoy!

Makes 4 to 6 servings
Preparation time: About one hour


11

Nov

2010

Shrimp With Lobster Sauce

What? No lobster in lobster sauce! Yes, it’s true. This is a Cantonese style dish with no lobster despite the recipe’s popular title. Reason being, the same popular sauce is used to prepare stir-fry fresh lobsters. Restaurants will often add chopped fermented black beans however you can’t buy them from regular supermarkets. So for the purposes of this all-American recipe, I am leaving them out of this dish. Shrimp with Lobster Sauce tastes best over a bowl of hot steamed rice. Enjoy!

shrimp-with-lobster-sauce-1

1 pound medium size raw shrimp (31 to 40 per pound)
¼ pound lean fresh ground pork
2 eggs
2 cloves garlic
1 scallion, including the green top
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper
1 cup chicken broth

Marinade:
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
½ teaspoon salt

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. In a medium size bowl, combine shrimp with the marinade ingredients. Mix together thoroughly and set aside. In a small bowl, lightly beat 2 eggs. Crush, peel and finely chopped the garlic. Wash and trim the green onion, finely chop. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water and set aside.

To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot, brown the garlic and onions for just a few seconds. Add the ground pork to wok, cook and stir for about 30 seconds. Add soy sauce, sugar, sesame oil and black pepper. Mix well then add shrimp. Stir-fry the shrimp for about 1 minute before the shrimp turns pink. Add 1 cup chicken broth to wok and bring it to a boil. Stir the cornstarch again and slowly add to wok. Stir until the sauce becomes slightly thickened. Beat the eggs again and pour into the shrimp and meat mixture. Gently stir until the eggs are set. Mix with the shrimp and ground pork for a few seconds longer. Be very careful not to over cook the shrimp. Turn off heat and serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes


30

May

2010

Hong Kong Style Crispy Noodles

Crispy Hong Kong style noodles served in restaurants are deep fried. With a small amount of oil and a non-stick frying pan however, we can get the same crunch and a healthier version of the traditional recipe. We used chicken and shrimp with vegetables to make this tasty dish. You can also substitute with other meats, seafood and vegetables of your choice. The key is to make plenty of sauce to enhance the flavor of the noodles!

hong-kong-noodles

Noodles:
Half package Angel Hair pasta (8 oz.)
6 cups water
1 teaspoon salt
2 tablespoons canola or vegetable oil (for cooking in a non-stick fry pan)

Topping:
1 half boneless and skinless chicken breast (6 oz.)
1/2 pound medium size raw shrimp (6 oz. after peeled and deveined)
4 large size fresh white mushrooms (6 oz.)
2 large stalks of Bok Choy cabbage (6 oz.)
1 tablespoon canola or vegetable (for cooking in a non-stick wok)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ cup chicken broth
1 tablespoon cornstarch dissolved in 2 tablespoons water

Marinade:
For chicken: 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sugar
For shrimp: 1 teaspoon cornstarch, ¼ teaspoon salt

Preparation:
Slice chicken breast in half lengthwise then slice crosswise into ¼ inch thin pieces. In a small bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel, devein and rinse the shrimp. In a small bowl, add the cornstarch and salt to shrimp and mix well. Set aside. Wash and trim the mushrooms. Slice each mushroom in half then cut into ¼ inch thin pieces. Wash and trim the Bok Choy cabbage. Slice the cabbage lengthwise in half then cut into ½ inch thick pieces. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water.

To Cook:
In a medium size pot, bring 6 cups of water to a boil over high heat. Break the Angel Hair noodles in half and place into the boiling water. Add 1 teaspoon salt and stir well. Boil uncovered for approximately 4 minutes while stirring occasionally. Drain the cooked noodles through a colander and rinse with cold water.

Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. When oil is hot, add the cooked noodles to pan and spread them around evenly. Pan fry the noodles uncovered for 5 minutes. Flip the noodles and pan fry the other side for another 5 minutes. The noodles will be light brown and crisp on both sides. Remove the pan from the heat and keep the crispy noodles warm in the pan.

Heat 1 tablespoon oil in a non-stick wok over medium-high heat. When the oil is hot, add chicken pieces to wok. Cook and stir for 1 minute then add shrimp to wok. Cook and stir for another minute. Add mushrooms and bok choy to wok. Continue to stir-fry everything together for 1 more minute. Add soy sauce, sesame oil, sugar and chicken broth to wok. Stir fry for one minute. Stir the dissolved cornstarch again and add to food in the center of the wok. Cook and stir until the sauce is slightly thickened. Turn off heat. Place the crispy noodles onto a large serving plate. Pour the topping with sauce evenly over the noodles. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Boil the noodles time: 4 minutes
Pan frying the noodles time: 10 minutes
Cooking time: 6 minutes


27

Jan

2010

Steamed Shao Mai

Last week we welcomed our newest addition, Chase Evan Fluhr to the All-American Chinese family! Life has been busy but Grandma Lucy has been here helping with the kids and cooking! She prepared one of our all time favorite dim sum dishes, steamed open faced dumplings otherwise known as Shao Mai. Shao Mai are typically served in Cantonese style Chinese restaurants, but are also easy enough to prepare at home and wow a crowd.

½ package wonton wrappers (Found in the produce section of most supermarkets)
4 to 6 cups water (Depending on the size of the steamer pot)
Cabbage or lettuce leaves for steaming

Preparation for the Filling:
½ pound lean ground pork
½ pound medium size raw shrimp, peeled, deveined
4 medium size shiitake dried black mushrooms, soaked in warm water for 10 minutes or longer until soft
½ can sliced water chestnuts (2.5 oz. drained)
1 tablespoon cornstarch
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil

Chop the shrimp into very small pieces with a heavy knife. Drain the mushroom water, remove the stems if any and finely chop. Finely chop the water chestnuts. In a bowl, combine the ground pork with chopped shrimp, mushrooms, water chestnuts, cornstarch, soy sauce, rice wine, salt, sugar and sesame oil. Mix together thoroughly.

To Assemble:
Using kitchen shears, trim the four corners of a few wrappers at a time into 3 ¼ inch rounds. Place a round wonton wrapper onto the palm of your hand. Place 1 full tablespoon of filling in center of wrapper. With your other hand, gather the sides of the dough around the filling, letting the dough pleat naturally. Squeeze the middle gently to make sure the dough fits firmly against the filling and tap the dumpling’s bottom to flatten so it can stand upright.

To Cook:
When all the Shao Mai are made, place them on the rack in the steamer (for the best results, place green lettuce leaves or cabbage leaves on the rack as a bed for the Shao Mai. It makes for easy removal of the Shao Mai from the rack when done). Be sure to leave ½ to 1 inch spaces in between each Shao Mai. Bring the water to a boil over high heat, cover the steamer and steam the Shao Mai for 10 minutes. Remove from heat and serve warm.

If the pot is not big enough to steam all at once, you can steam half of the Shao Mai at a time.

Sauce for Dipping:
In a small bowl, mix 2 tablespoons soy sauce, 3 tablespoons white vinegar and 1 teaspoon red hot chili oil together for dipping the Shao Mai.

Makes 26 Shao Mai
Preparation time: 30 to 40 minutes (depends how fast you can assembling the Shao Mai)
Cooking time: 10 minutes

Tip: You can make the Shao Mai ahead of time and freeze. Steam for an extra 2 to 3 minutes more when steaming the frozen Shao Mai.


20

Oct

2009

Tofu Stuffed with Shrimp

A very tasty tofu dish. Be sure to spoon plenty of the sauce over tofu before eating!


1 package firm tofu (16 oz.)
½ pound small or medium size raw shrimp
1 scallion, including the green top
1 tablespoon rice or cooking sherry wine
1 teaspoon cornstarch
½ teaspoon salt
Pinch of white pepper
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
½ can chicken broth (about 1 cup)
2 tablespoons oyster sauce*
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons cornstarch dissolved in ¼ cup water

Preparation:
Rinse the tofu block with cold water and pat dry with paper towels. Cut the tofu in half lengthwise. Then cut the tofu crosswise into 20 (¼ inch thick) pieces. Peel, de-vein and rinse the shrimp. Cut the shrimp into very small pieces. Wash and trim the green onion, finely chop. Save 1 tablespoon of green onions for garnish. In a small bowl, combine the shrimp, onions, wine, cornstarch, salt and white pepper. Mix the ingredients together thoroughly. Carefully place 1 full tablespoon of the shrimp mixture between two pieces of tofu. Makes 10 tofu sandwiches. In a small bowl, dissolve 2 tablespoons cornstarch with ¼ cup water and set aside.

To Cook:
Heat oil in a non-stick 10″ frying pan over medium-high heat. When the oil is hot, place the 10 pieces of stuffed tofu into pan. Pan-fry one side of the stuffed tofu for approximately 5 minutes until lightly golden brown. Carefully turn each stuffed tofu sandwich over, cover the pan with a lid and pan-fry for another 5 minutes. Remove the cooked tofu and place onto a serving plate.

In a small pot, heat the chicken broth with oyster sauce, sesame oil and sugar over medium heat and bring to a boil. Stir the dissolved cornstarch again and add to pot. Constantly stir and cook until the sauce thickens and becomes clear. Pour sauce evenly over the stuffed tofu. Sprinkle with remaining chopped green onions for garnish. Serve hot.

Makes 10 stuffed tofu
Preparation time: 20 minutes
Cooking time: 12 minutes

* Oyster sauce by the bottle is sold in the Asian section of the most supermarkets. After opening, it can stored for several months in the refrigerator.


3

Oct

2009

Shrimp and Pear Salad

If you enjoy shrimp and pears, you’ll enjoy the combination of ingredients in this recipe. It makes for a wonderful main dish for lunch or an appetizer for dinner. For added formality to your presentation, serve the salad individually on a bed of green lettuce.

1 pound medium size raw shrimp (31 to 40 counts per pound)
2 cups water and 1 teaspoon salt to boil the shrimp
1 tablespoon fresh lime juice
1 teaspoon red hot chili oil
½ teaspoon salt
1 scallion, including the green top
1 oz. fresh cilantro (about ¼ cup after chopped)
3 firm but ripe Bartlett Pears (about 7 oz, each)
3 tablespoons tomato ketchup
2 tablespoons light mayonnaise

Preparation and Cooking:
Peel and devein shrimp. Rinse with cold water. In a medium size pot bring 2 cups water and 1 teaspoon salt to a full boil. Add shrimp, cook and stir until shrimp turns pink and firm for about 2 minutes. Careful not over cook them. Remove shrimp from heat and immediately rinse with cold water for a few seconds. Pat dry with paper towels. Cut each shrimp in half.

In a large bowl, combine the shrimp with 1 tablespoon lime juice, 1 teaspoon red chili oil and ½ teaspoon salt. Mix together thoroughly and set aside. Wash and trim the green onion and cilantro. Finely chop both. Wash and core the pears. Do not peel the skins. Cut pears into 1 inch cubes.

Add the chopped green onions, cilantro, ketchup and mayonnaise to the shrimp first. Mix together thoroughly then add the pear cubes. Gently stir to coat the pears. Serve chilled.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 2 minutes


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


9

Jul

2009

Combination Fried Rice

This one hearty dish can be served as an entire meal!

6 cups cooked rice
4 oz. boneless and skinless chicken breast
4 oz. lean beef (sirloin or flank steak)
4 oz. small or medium size raw shrimp
3 eggs
2 scallions, including the green top
¾ cup frozen peas and carrots
2 tablespoons Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
½ teaspoon salt

Marinade:
1 tablespoon rice or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon sugar

Preparation:
Cut chicken breast into ½ inch small cubes. Slice beef against the grain into ¼ inch thick and 1 inch long pieces. Peel and devein shrimp. Rinse and pat dry with paper towels. If using medium size shrimp, just cut them in half. In a bowl, mix chicken, beef and shrimp with the marinade ingredients together thoroughly and set aside. In a small bowl, lightly beat the eggs. Wash and trim the green onions, finely chop.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon of oil into the wok or pan. When the oil is hot, brown onions for a few seconds. Add marinated chicken, beef and shrimp into the wok. Stir-fry for approximately 2 minutes until the chicken, beef and shrimp are almost cooked. Add peas and carrots, cooked eggs and stir-fry for another minute. Add cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together. Cook and stir for approximately 2 more minutes. Serve hot.

Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes


9

Apr

2009

Shrimp Toast

An all time favorite appetizer guaranteed to be a hit at your next cocktail party! Shrimp toast make excellent finger foods. I know deep frying sounds like a lot of work but shrimp toast can easily be made a few hours ahead of time and they are really quite easy to make.

5 slices white sandwich bread
½ pound medium size raw shrimp
2 oz. ground pork
½ can sliced water chestnuts (2.5 oz.) drained
1 egg
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
3 cups canola or vegetable oil for deep-frying

Preparation:
Cut each piece of bread diagonally twice into 4 triangles. Put the 20 pieces of bread triangles on a cookie sheet. Leave uncovered on the kitchen counter for one hour or longer. The bread will dry slightly. Peel, de-vein and rinse shrimp. Finely chop the shrimp. Chop the water chestnuts. In a bowl, combine the shrimp, ground pork, water chestnuts, egg, cornstarch, rice wine and salt. Mix together thoroughly. Evenly mound 1 tablespoon full of the shrimp mixture on top each bread triangle.

To Cook:
Preheat oven to low. Heat 3 cups of oil in the wok or deep fryer over medium-high heat. When the oil is hot, drop one piece of the shrimp triangle (shrimp side down) into the hot oil. Deep-fry 5 pieces at one time. Fry for 1 to 2 minutes. Turn the shrimp toast over and fry the other side for 1 minute more, until both sides are a light golden brown. Drain oil from the shrimp toast on paper towels and keep warm in the oven, until all the shrimp toast are fried. Serve warm.

Makes 20 shrimp toast
Preparation time: 30 minutes
Cooking time: 10 to 12 minutes

TIP: You can fry the shrimp toast a few hours ahead of time and let cool. Before serving, re-heat the shrimp toast in the oven at 350 degrees for a few minutes until warm.

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