do we have a thread on Chinese food that,naturally, I can't locate?
- Thread starter cynupstateny
- Start date
cynupstateny
Well-known member
This is the one, Sally! Thanks so much. Now all I have to do is figure out amounts for twenty!
cynupstateny
Well-known member
Thanks so much to all of you for your response.
Thanks for the tip - I never knew you should start with cooked rice. My problem is that I
can never get the shrimp to come out non-rubbery. I cook it on low, only until it turns pink, before it curls, and while it isn't bad, it isn't as tender as my favorite Chinese restaurant. For some reason, I really like duck sauce with it. Not traditional, I know, but so good with it.
can never get the shrimp to come out non-rubbery. I cook it on low, only until it turns pink, before it curls, and while it isn't bad, it isn't as tender as my favorite Chinese restaurant. For some reason, I really like duck sauce with it. Not traditional, I know, but so good with it.
mariadnoca
Moderator
Richard, you do them up fancy - I just cheat and buy them at Trader Joe's smileys/smile.gif
Cold, cooked rice. Overnight, in the frig spread out on a cookie sheet works best for me.
Sounds like you're overcooking the shrimp if "rubbery" is the adjective.
You can try two methods with the shrimp:
Velvetizing:
whisk together
1 egg white
1 TBL rice wine (NOT rice vinegar)
1 TBL corn starch
1 tsp kosher salt.
Add peeled and deveined shrimp and let sit for 30 minutes.
Get wok hot, add a drizzle (about 1 TBL) of peanut oil, shake off excess damp coating and add shrimp in a single layer with some space between. Don't walk away. They're done in one minute...flip and cook for one more minute.
Move to a bowl and drizzle lightly with soy sauce and chili/garlic sauce. Add at last minute to the remaining food so they don't overcook.
Even simpler is to lightly sprinkle corn starch over the shrimp. Cook in hot peanut oil. Before removing from wok, drizzle 1 TBL of rice wine vinegar in pan to seep under the shrimp and be absorbed. Remove to plate and add at the end before serving.
KEY is not to overcook. And remember that they'll keep cooking slightly from the pan heat even when removed.
Sounds like you're overcooking the shrimp if "rubbery" is the adjective.
You can try two methods with the shrimp:
Velvetizing:
whisk together
1 egg white
1 TBL rice wine (NOT rice vinegar)
1 TBL corn starch
1 tsp kosher salt.
Add peeled and deveined shrimp and let sit for 30 minutes.
Get wok hot, add a drizzle (about 1 TBL) of peanut oil, shake off excess damp coating and add shrimp in a single layer with some space between. Don't walk away. They're done in one minute...flip and cook for one more minute.
Move to a bowl and drizzle lightly with soy sauce and chili/garlic sauce. Add at last minute to the remaining food so they don't overcook.
Even simpler is to lightly sprinkle corn starch over the shrimp. Cook in hot peanut oil. Before removing from wok, drizzle 1 TBL of rice wine vinegar in pan to seep under the shrimp and be absorbed. Remove to plate and add at the end before serving.
KEY is not to overcook. And remember that they'll keep cooking slightly from the pan heat even when removed.
richard-in-cincy
Well-known member
That is a great plate to present to guests. We're lucky to have a super-sized Asian
supermarket very near where we live. The products available and the prices are amazing: (whole, head-on jumbo prawns for $6 lb!). The selection of pre-made dumplings is dizzying.
supermarket very near where we live. The products available and the prices are amazing: (whole, head-on jumbo prawns for $6 lb!). The selection of pre-made dumplings is dizzying.
Oh, sure... I misread your post. I knew to start with already-cooked rice, but
thanks for the tip about it being cold and dry! 'Didn't know that.
No, I don't think I'm overcooking the shrimp... it barely turns pink. Like a minute on medium heat. I don't know how my local Chinese restaurant does it... I think they may add frozen, cooked shrimp and just heat them long enough to defrost. Thanks again for the tips.
thanks for the tip about it being cold and dry! 'Didn't know that.
No, I don't think I'm overcooking the shrimp... it barely turns pink. Like a minute on medium heat. I don't know how my local Chinese restaurant does it... I think they may add frozen, cooked shrimp and just heat them long enough to defrost. Thanks again for the tips.
dawn_mo
Well-known member
This was very good. Next time I will marinate the pork overnight.
I didn't use the curry noodles and I think that makes a difference. I double the garlic sauce and poured that over the noodles, and poured the rest over the pork. I also stir fried some veggies with some of the garlic sauce. I got a Very Good from Bub. Thanks, Sandy, definitely a keeper.
I didn't use the curry noodles and I think that makes a difference. I double the garlic sauce and poured that over the noodles, and poured the rest over the pork. I also stir fried some veggies with some of the garlic sauce. I got a Very Good from Bub. Thanks, Sandy, definitely a keeper.