chinese fo0d!?

Question

doEs anyonE kn0 some recipes for shrimp fried rice and lo mein? i cant g0 2 tha chinese restaurant anymore bcuz the whole city just found out they co0ked CATS!!! disgusting i kno.... well plz can some1 give me some recipes?

Answer 1

SERVES 4
4-5 cups cooked rice (preferably 1-3 days' old, kept in the refrigerator)
8-12 medium or 15-20 small shrimp, shell removed (tails can be removed or left on). If frozen, thaw fast in tepid water
optional: up to 1 cup roasted chicken, cut into small pieces
3-4 Tbsp. white cooking wine
1 small cooking onion, minced
3-4 cloves garlic
2 large or 3 small eggs, beaten
1/2 to 3/4 cup frozen peas
optional: 2 tsp. shrimp-flavored chilli (a Thai product sold in jars at Asian stores), or 1 tsp. dried chilli flakes
STIR-FRY SAUCE FOR RICE:
1/2 tsp. shrimp paste (available by the jar at Asian stores)
1+1/2 Tbsp. fish sauce
1 tsp. sugar
1 Tbsp. soy sauce
1/4 tsp. white pepper (or substitute a pinch of black pepper)
GARNISH: (optional)
2-3 spring onions (scallions), sliced
slices of cucumber (to arrange around the outside of the plate)
PREPARATION:
Fried Rice Cooking Tip: If you are using day-old rice (or older), it will be lumpy and sticking together. To separate it (this makes for a much better fried rice!), place the rice in a large bowl.

Add 1 Tbsp. of vegetable oil. Now, using your fingers, mix the oil into the rice and separate the clumps, until the rice is separated once again into grains.

First, mix all the stir-fry sauce ingredients together in a cup. Set aside for later.
Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
Add the cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
Add the raw shrimp. (If using cooked shrimp, add later - together with the rice). Stir-fry another 2-3 minutes, or until shrimp have turned pink and are nicely plump.
Push shrimp to the side of your wok or frying pan. Add a few tsp. more oil, then the beaten eggs. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute. Note: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.

Keep the wok or frying pan hot for these last few steps (medium-high to high heat). Add the rice, peas, roasted chicken (if using), and chilli (if using). Pour the sauce overtop.
Quickly begin "tossing" the rice in the wok/pan, using a shoveling-like motion (lifting from the bottom of the pan). A flat-bottomed spatula or plastic "egg flipper" works well for this (in Thailand, they use wooden "shovels", as pictured here). Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot.
Taste-test the rice for salt (I find it is never salty enough). Add a little more fish sauce, 1/2 Tbsp. at a time, instead of salt, and continue stir-frying the rice until desired taste is achieved. Remove from heat.
Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices. Scoop rice onto the platter, then sprinkle with sliced spring onions (scallions). For those who like it extra spicy, serve Thai chilli sauce on the side. Enjoy!



INGREDIENTS:
1/2 pound boneless, skinless chicken breast
Marinade:
2 teaspoons light soy sauce
1 teaspoon Chinese rice wine or dry sherry
1/4 teaspoon sesame seed oil
1 teaspoon cornstarch
Sauce:
3/4 cup chicken broth
2 tablespoons plus 1 teaspoon oyster sauce
3/4 teaspoon sugar
Other:
1/2 pound Chinese noodles (thin or thick noodles are fine)
1 cup shredded carrots (about 1 carrot)
1 8-ounce can straw mushrooms
3 tablespoons vegetable or peanut oil for stir-frying, or as needed
1 teaspoon chopped garlic
1/4 teaspoon salt
Salt and pepper to taste, if desired

PREPARATION:
Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.
Cook the noodles in boiling water until they are cooked al dente (tender but still firm).

This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.
Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.
Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.
Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.
Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.

Answer 2

Do you have a rice cooker??? Well, if not, just cook it in a a regular pan. Then you could cook the shrimp on another pan or grill it. Once the shrimp is done, cut it up {if it is large} and put it in with the rice. Stir together and then add salt, pepper, and soy sauce. I realize this is not really what you asked for....but I thought I would share anyways.

Answer 3

Hi Sakeenah!

Ingredients:

4 cups cold cooked rice
4 ounces frozen uncooked shrimp, unshelled
4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
2 eggs (more if desired)
1/2 cup green peas
1 medium onion
1 green onion
Seasonings (Add according to directions or to taste)
1 tablespoon soy sauce
1 tablespoon Oyster Sauce
1 teaspoon salt
pepper
cornstarch (corn flour) mixed with water

Oil for stir-frying





Directions:

Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*


Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.


Add the seasonings to the shrimp, mixing them in with chopsticks.


Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.


Add oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

*You can also add a bit of oyster sauce if desired.


**Alternately, you can mix the green onion and egg in with the other ingredients.

Answer 4

don't order the cats! he he he

Ingredients:
shrimp,(pre cooked fried or boiled and skin taken out)
peas
corn kernel in can ( drain it, up to you how much to use)
cooked rice
fish sauce (salt would do if you don't have fish sauce)
cooking oil
egg

heat up your pan
add oil, not much just to coat the pan. any cooking oil is fine
then put in the rice

prepare about a half a cup of water, add a few teaspon of fish sauce, not too much, you dont want it to be too salty.

you gotta keep on mixing your rice.

add the shrimp, peas and corn and the water with fish sauce

mix and put a lid on the rice.

get an egg, beat the egg, pour in to the rice. (scatter it don't pour in one place. )

then quickly mix it.

note: you can add a few sliced tiny pieces of ham.

voila. my shrimp fried rice!!!! yummy, invite me over okay.

Answer 5

aromatic chinese language food from a actual chinese language eating place - i'm able to prepare dinner spectacular Indian food and my husband makes surprising pizzas. Our community chinese language takeaway is administered via white Aussies and each and all the food is very soggy and tastes the comparable :((((

Answer 6

You know how many times I have heard that Chinese people cook cats... but I don't believe it. I think it's just something that people like to spread around. Chinese food isn't as good at home as it is in the restaraunt.

Answer 7

cant believe they really do, dont have any recipes I just put things together and try a little thing