Orange Shrimp and Ramen Stir-Fry

Orange Shrimp and Ramen Stir-Fry

Chinese take-out isn’t necessarily Chinese food. It is usually very Americanized and might not even be recognized by a person who is actually from China. Orange Shrimp and Ramen Stir-Fry is Chinese take-out and not Chinese food. That being said, it is delicious and really easy to make.

I bought the shrimp already cleaned. If you are going to clean them yourself, it will add a great deal of time to the prep. I also bought different colored baby bells, just to add variety and color. If you want, you can buy a package of frozen peppers and onions to save time. They do not need to be cooked, just defrosted.

 

Servings: 6 
Hardware:  Measuring spoons and cups, a cutting board and a knife, a large, deep skillet, tongs, a large pot, a small bowl and a fork, paper towels, a wooden spoon 
Time:  prep: 15 minutes; Cook: 15-20 minutes; Dinner in about 30 minutes

 Ingredients:

• 1pound large shrimp (31/35 shrimp per pound)
• 2 cloves garlic
• 1 medium bell pepper (8 ounces)
• 1 small onion (4 ounces)
• An orange with a really nice, clean skin
• 3 green onions
• 1 cup chicken broth
• ⅓ cup orange juice
• 2 tablespoons soy sauce
• A pinch of red pepper flakes (or more depending on your taste)
• 1 tablespoon cornstarch
• 3 packages of Ramen noodles
• Cooking spray
• Salt

1. If you didn't  buy the shrimp cleaned, do that first. Place them in the fridge until needed. Scrub the orange and slice it into eighths. Mince the garlic. Slice the pepper into long, thin strips and remove any white pith. Slice the onion into rings and then slice the rings in half. Slice the green onions into thin slivers. Open the packages of ramen, discarding the foil packets of salt.
2. Fill the pot with water and put it onto boil.
3. Rinse the shrimp, pat them dry and salt them. Drying them makes them get crispier.
4. Spray the skillet with cooking spray and heat over medium. When the skillet is hot, cook the shrimp for 2-3 minutes on each side and remove to the plate. Don’t crowd them, you may have to cook them in batches.
5. Add more spray to the same pan and sauté the garlic, onion and bell peppers until they are cooked enough for you. I like them still a little crispy. Remove them to the plate, too.
6. Pour the chicken broth, orange juice and soy sauce into the still hot skillet. Bring to a boil and stir, scraping up any bits left on the bottom of the pan.
7.  Add the cornstarch to a bowl with about 3 tablespoons of very cold water. Use the fork to mix until the cornstarch is completely dissolved. Add the cornstarchy water to the sauce and stir. Allow it to boil. The mixture should thicken.
8. Turn the broth down to a very low simmer and add in all of the cooked veggies and shrimp. Sprinkle on the red pepper flakes. Taste and adjust the salt.
9. Place the ramen in the boiling water. DO NOT OVER COOK THEM. It only takes 3 minutes. As, soon as the ramen is done, use the tongs to move them from the boiling water to the shrimp and toss to make sure everything is coated. Add in the orange slices and green onions and serve right away.

Shrimp and Pineapple Stir-fry

My mom is living with us while she fights cancer. She loves pineapple and shrimp, so I made this for her. It was so good. The dish is beautiful and would be great to serve to guests.

As always, here are my suggestions for tweaking the recipe. You can buy the shrimp already cleaned. It saves you about ½ hour. You can also use fresh pineapple. If you do that substitute orange juice for the pineapple juice. That way you won’t have a jar of pineapple juice you won’t use going bad in the fridge.  I try never to ask you to purchase anything that you will only use in the specific dish we are making. Buy hoisin sauce. Once you taste it, you will find uses for it. Your favorite hot sauce will do if you don’t have sriracha.

Always read the entire recipe before you begin.

Shrimp and Pineapple Stir-fry

Servings: 6-8
Time:  Prep: 10 minutes; Cook: 20 Minutes;  Dinner in 40 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a can opener, a whisk, 2 mixing bowls,  a deep, non-stick skillet, tongs, a paper towel lined plate, paper towels, and a large serving platter

Ingredients:

• 1 ½ pounds medium cleaned shrimp
• Enough oil to cover the bottom of the pan twice
• Salt
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• ¼ cup of cornstarch
• 1 cup of snow peas
• 1 large red bell pepper
• 1 tablespoon of minced fresh ginger or ¼  teaspoon powdered ginger
• 3 cloves of garlic
• 1-20 ounce can of pineapple chunks or 2 cups of fresh pineapple
• 3 cups of steamed white rice
• Sesame seeds and 2 green onions for garnish

Sauce

• ½ cup pineapple juice 
• ¼ cup hoisin sauce
• ⅛ cup COLD water
• 1 tablespoon cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon sriracha (optional)

1. Place the cornstarch into one of the mixing bowls. Generously sprinkle the shrimp with salt, garlic powder and onion powder. If you are using powdered ginger, sprinkle that on, too. Place the seasoned shrimp into the cornstarch and toss to coat. Set aside. The shrimp will get sticky, don’t worry.
2. Drain the pineapple, reserving ½ cup of the juice. Put the cold water and cornstarch into the other mixing bowl. Whisk until the cornstarch is completely dissolved. Whisk in the juice, hoisin sauce and soy sauce. Stir in as much or as little sriracha sauce as you want. Set aside.
3. Cut the bell pepper into long thin strips, removing the seed and white pith. Set aside. Mince the ginger and garlic. Roughly chop the green onions, using both the white and green parts. Set aside.
4. Cover the bottom of the skillet in a generous amount of oil and heat over medium-high. Sauté the shrimp in a single layer until they are crispy and then flip and cook through. This should take no more than 2 minutes per side. You may need to cook them in batches to keep from crowding them. Remove them to the paper towel lined plate when finished. You can keep them warm in the oven on the lowest setting.
5. Wipe out the skillet. Add enough oil to cover the bottom of the pan and heat over medium high, Add the peppers and snow peas. The peppers take longer than the peas, so I put them in a minute or two first. Sauté until they reach your desired tenderness tossing almost constantly. Push to the side and add the fresh ginger (if you are using it) and garlic. Sauté until fragrant. Add in the pineapple and the sauce, whisk until the sauce thickens and gently toss all the vegetables until everything is coated. Taste and adjust the salt.
6. To serve, make a bed of hot white rice. Top with the vegetables. Then top the vegetables with the shrimp. Sprinkle on the sesame seeds and green onions. Serve hot.

Sheet Pan Beef and Broccoli

Sheet Pan Beef and Broccoli

Since I made my last post, a great deal has changed. A worldwide pandemic has us all locked in our homes practicing social distancing. I have seen many friends on social media commenting on how difficult it is to cook for every meal. Our local grocery store shelves look like the Saturday after Black Friday: no toilet paper, no cleaning supplies, no eggs and very little meat.

Sheet Pan Beef and Broccoli is the perfect quarantine food. You probably have the ingredients on hand. You can also change or omit many of the ingredients and it will turn out fine. I used ribeye (there was a sale.) However, you could use hanger steak, sirloin or flank. You could also substitute chicken or shrimp. You will need to adjust the cooking time to 15-20 minutes for chicken. Sesame seeds and ginger are optional. You can also substitute regular vegetable oil for the sesame oil.

Servings: 4-6

Time: Prep: 10 minutes: Marinate: 10 minutes Cooking: 10 minutes-dinner in 30 minutes

Hardware: A cutting board and knife, a measuring spoons and cups, a large mixing bowl, a colander, a microwave safe bowl, a fork or whisk, a baking sheet, foil, tongs

Ingredients:

• 1.5 pounds steak
• 10-ounce steam-in-the-bag broccoli
• 5 cloves garlic
• 1 medium onion
• ⅔ cups soy sauce
• ½ + ⅓ cups COLD water
• ¼ cup dark brown sugar
• 2 tablespoons sesame oil
• 1 teaspoon + 1 teaspoon fresh grated ginger
• ½ teaspoon pepper flakes
• 2 tablespoons cornstarch
• Cooking spray
• Salt & pepper
• 1 tablespoon sesame seeds
• 3 cups cooked white rice

 

Before

After

1. Preheat the oven to 400°. Cover the baking sheet in foil and generously spray with cooking spray.
2. Cut the steak into ¼ inch thick, bite size pieces. Slice the garlic and onion. Set aside.
3. Mix the soy sauce, ½ cup water, dark brown sugar, oil, 1 teaspoon of ginger, and the pepper flakes together in the large bowl. Set aside ⅓ cup of the marinade in the microwave safe bowl. Place the steak into the large bowl and make sure it is covered in the marinade. Allow it to sit for 10 minutes.
4. While the meat is marinating, open the bag of broccoli and place it in the colander. Rinse it under very hot water and allow it to drain.
5. Spread the broccoli, sliced garlic and onion in a single layer on the prepared sheet pan. Sprinkle it with salt and pepper and the rest of the ginger. Drain the steak, discarding the marinade. Spread the steak out on the broccoli. Make sure everything is in a single layer. Roast for 10 minutes or until the desired temperature.
6. While the food is cooking, mix the remaining ⅓ cup of COLD water and the cornstarch into the reserved marinade. Place in the microwave on high for 60 seconds. Stir and microwave for an additional 90 seconds. This will make a sauce.
7. Remove the Beef and Broccoli from the oven and sprinkle with sesame seeds if you are using them. Serve over rice and top with the sauce.

Honey Walnut Shrimp

Honey Walnut Shrimp

If you’ve ever eaten at Panda Express, you’ve probably had this dish. Crispy shrimp and glazed walnuts make a tasty combo. Now, you can have it at home, in the middle of the night, in your underwear.

Figuring out the sauce was the hard part. I know that Bang Bang Shrimp’s secret ingredient is mayo and to make Sweet and Sour Meatballs you need ketchup, so I went the condiment route. Mayo it is! Then honey and cream complete the simple sauce, which I will be serving over other dishes. Panda Express uses tempura batter, but I took a short cut. Easy is my favorite flavor.

Servings: 3-4

Time:  Prep: 20 minutes; Cooking:  20 minutes; Shrimp in 40 minutes

Hardware:  A measuring spoons and cups, a cutting board and knife, 3 deep bowls, a whisk, tongs, a skimmer or a slotted spoon, a saucepan, a deep, heavy skillet, a parchment covered, plate a paper towel covered plate, an oil thermometer

Ingredients:

• 1 cup water
• 1 cup granulated sugar
• 1 cup walnuts
• Salt & Pepper
• 1-pound large shrimp (peeled and cleaned)
• 2 large eggs
• 1 cup cornstarch
• ½ cup mayo
• 3 tablespoons honey
• 3 tablespoons heavy cream
• Oil to fill the large skillet halfway
• Cooked white rice and 2 green onions

1. Slice the green onion. Generously salt and pepper the shrimp. Set aside.
2. Bring the water and sugar to a boil over medium. When the sugar has dissolved, add the walnuts and boil for 3-4 minutes. Remove the walnuts with the slotted spoon and allow to cool on the parchment covered plate.
3. Add enough oil to fill the heavy skillet up halfway. Heat it on medium high. When the temperature reaches 375°, the pan is ready.
4. Beat the eggs in one bowl. Place the cornstarch in another. Dip the shrimp first in the egg mixture, then in the cornstarch and then place in the hot oil. Fry them for 3-5 minutes or until cooked through. Use the tongs to turn halfway through. Don’t crowd the shrimp. You may need to cook them in batches. Move them from the oil to the paper towel lined plate. Keep them warm in the oven on the lowest setting.
5. When the shrimp are finished whisk the mayo, honey and heavy cream together in the third bowl. Toss the warm shrimp and walnuts with the sauce.
6. To serve, place cooked white rice in a bowl, add some shrimp, walnuts and sauce, then garnish with slices of green onion.

Sweet Chili Shrimp

The New Year usually means resolutions to get healthy, exercise more and change our diets. I used to make all kinds of resolutions but have decided not to lie to myself. Even so, my first recipe of 2019 is healthy, low in calories and low in fat. Sweet Chili Shrimp also happens to be delicious.

You can make this even healthier by serving it in lettuce wraps, rather than over pasta. You could also add in 4 ounces of matchstick carrots and/or shiitake mushrooms with the veggies.

Serves: 6 servings

Time:  Active time 20 minutes; Cook: 15 minutes, Dinner in about 30 minutes

Hardware:  A cutting board and knives, measuring spoons and cups, a plate, paper towels, a heavy skillet (frying), a large pot, tongs, a wooden spoon

Ingredients:

• 1 ½ pounds large shrimp (21-25 count) You can buy them cleaned without tails
• Vegetable oil to cover the bottom of the skillet
• 1 medium red bell pepper (6-8 ounces)
• 4 green onions
• 6 garlic cloves
• 1 tablespoon grated fresh ginger (¼ teaspoon ground ginger)
• 5-6 large basil leaves (1teaspoon dried basil)
• ¼ cup Sweet Chili Sauce (I used Mae Ploy. I found it in my local grocery store)
• ½ cup water
• 8 ounces of a wide lo mein noodle (I used Ka-Me)
• Sriracha to taste (optional)
• Salt and pepper
• ½ a lime

Sweet Chili Shrimp

 1.     Remove the white ribs and seeds of the red pepper. Cut it into long, then strips. Chop the green onions. Keep both the green parts and the white parts but separate them. Roughly chop the garlic. Grate the ginger and tear the basil into tiny pieces. Set everything aside.

2.      Rinse and pat the shrimp dry. Generously salt and pepper the shrimp. Set aside. Put the large pot of water onto boil.

3.      Add just enough oil to coat the bottom of the skillet. Heat it on medium high. When the pan is very hot, add the shrimp. As soon as the shrimp begin to color, flip them. Then remove them from the pan to the plate. You only want to partially cook the shrimp. You will finish them later.

4.      Add the bell peppers, the whites of the onion, the garlic and the ginger (if using fresh) to the hot pan. Use the tongs to continually toss the veggies until the red peppers begin to soften a little. I like my veggies crispy, so I only tossed them for about 3 minutes. You can cook them longer if you like.

5.      Add the sweet chili sauce and the water to the pan, stir and bring to a boil. Reduce the sauce to simmer.

6.      The pot of water should be boiling by now. Add the noodles. The noodles only take 4 minutes to boil.

7.      Return the shrimp with the basil to the sauce. If you are using ground ginger, add it now. Flip the shrimp to make sure that they cook through.

8.      As soon as the noodles are finished, use the tongs to remove them from the boiling water and add them to the sauce. Toss everything to make sure that the noodles are coated in sauce. Add sriracha to taste. Adjust the salt.

9.      To serve, toss in the onion greens and squeeze the lime over the entire dish.