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Noodles with Stir-fried Shrimp and Vegetables |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Noodles with Stir-fried Shrimp and Vegetables recipe on the web!!___ pound raw medium shrimp (in shells) ___ teaspoon cornstarch ___ teaspoon salt _ teaspoon finely chopped garlic Dash of white pepper _ medium dried black mushrooms _ green onions (with tops) _ pound broccoli _ small head cauliflower _ tablespoons oyster sauce _ tablespoons cornstarch _ tablespoons cold water ___ teaspoon sugar ___ teaspoon sesame oil _ quarts water _ ounces fresh or dry egg noodles _ tablespoons vegetable oil _ tablespoons vegetable oil _ tablespoons vegetable oil _ tablespoons dry white wine ___ teaspoon salt _ 1/2 cups chicken broth (see Soups: Chicken Broth) Peel shrimp. Cut shrimp lengthwise into halves; wash out vein. Pat dry with paper towles. Toss shrimp with 1/2 teaspoon cornstarch, 1/4 teaspoon salt, the garlic and white pepper. Cover and refrigerate 20 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Cut green onions into 2-inch pieces; shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl. Cut broccoli lengthwise into 1-inch stems. Remove flowerets, keeping 1-inch stems. Cut stems diagonally into 1/4-inch slices. Separate cauliflower into 1-inch flowerets. Place broccoli and cauliflower in boiling water; heat to boiling. Cook uncovered over high heat 3 minutes; drain. lmmediately rinse in cold water; drain. Mix oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water, the suger and sesame oil. Heat 2 quarts water to boiling in Dutch oven; stir in noodles. Heat to boiling; reduce heat to medium. Cook uncovered 5 minutes or until done; drain. Rinse in cold water; drain well. (If using dry egg noodles, cook as directed on package.) Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Reduce heat to medium. Add noodles; cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter; keep warm in 300° oven. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add shrimp; stir-fry until shrimp are pink. Remove shrimp from the wok; drain. Wash and thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add mushrooms, wine and 1/2 teaspoon salt; stir-fry 1 minute. Add broth; heat to boiling. Cook uncovered 1 minute. Stir in cornstarch mixture; cook and stir until thickened. Add broccoli and cauliflower; cook and stir 30 seconds. Stir in shrimp mixture over noodles; garnish with green onions. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Peanut Butter Sauce Stir-Fried Noodles with Sichuan Sauce Cantonese Seafood Chow Mein Noodles with Stir-fried Shrimp and Vegetables Noodles with Stir-Fried Chicken and Vegetables Spinach Noodles with Diced Pork Noodles with Diced Veal and Mushrooms Noodles with Stir-Fried Beef and Vegetables Stir-Fried Rice Noodles with Vegetables Rice Noodles with Curried Shrimp White Rice Young Jewel Fried Rice Stir-Fried Rice Chicken Fried Rice |
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