Jeannie Chen, Author at Taste Recipes https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 26 Sep 2024 14:56:48 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Jeannie Chen, Author at Taste Recipes https://www.tasteofhome.com 32 32 Shrimp Chow Mein https://www.tasteofhome.com/recipes/shrimp-chow-mein/ Thu, 19 Sep 2024 05:39:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2019449

Ingredients

  • 3 tablespoons reduced-sodium soy sauce, divided
  • 4 teaspoons Xiao Xing wine, divided
  • 1 tablespoon cornstarch
  • 1/4 teaspoon white pepper
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 6 ounces uncooked chow mein noodles
  • 3 tablespoons canola oil, divided
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 3 cups shredded cabbage
  • 1 large sweet red pepper, chopped
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 10 green onions, cut into 2-inch pieces
Text Ingredients

Directions

  1. In a small bowl, whisk together 1 tablespoon soy sauce, 2 teaspoons wine, cornstarch and pepper. Add shrimp and toss to coat; set aside.
  2. In another small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 teaspoons wine, oyster sauce and sugar. Set aside.
  3. Cook noodles according to package directions.
  4. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp; cook until shrimp turn pink, 3-4 minutes. Remove with slotted spoon; keep warm.
  5. Add remaining 2 tablespoons oil to pan, add garlic and ginger; cook and stir 1 minute. Add cabbage, pepper, sprouts and carrot; cook until crisp-tender, about 2-3 minutes. Add noodles, reserved shrimp, sauce mixture and green onion; heat through.

Nutrition Facts

1 cup: 450 calories, 19g fat (5g saturated fat), 138mg cholesterol, 864mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 25g protein.

]]> Shrimp Lo Mein https://www.tasteofhome.com/recipes/shrimp-lo-mein-2/ Thu, 26 Sep 2024 05:42:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2016180

Ingredients

  • 10 ounces uncooked Asian lo mein noodles
  • 1 teaspoon sesame oil
  • 1/4 cup reduced-sodium soy sauce, divided
  • 1 tablespoon cornstarch
  • 3 garlic cloves, minced, divided
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 tablespoons canola oil, divided
  • 1 sliced onion
  • 1 julienned sweet red pepper
  • 3 cups coleslaw mix
  • 1 teaspoon minced fresh gingerroot
  • 4 green onions, julienned
Text Ingredients

Directions

  1. Cook noodles according to package directions; drain and toss with sesame oil. Set aside.
  2. In a medium bowl, combine 2 tablespoons soy sauce, cornstarch and garlic. Add shrimp and toss to coat; set aside.
  3. In a small bowl, mix together the remaining 2 tablespoons of soy sauce, water, oyster sauce and hoisin sauce; set aside.
  4. Meanwhile, heat 1 tablespoon oil in a wok on medium-high heat, cook the shrimp until cooked through and pink, about 4 to 5 minutes. Remove and set aside. Add 2 tablespoons oil to the wok, add the onion and cook until soft, about 2 to 3 minutes. Stir in bell pepper and slaw mix; cook until softened, 2 to 3 minutes. Add ginger and remaining 2 cloves garlic and cook 1 minute.
  5. Add cooked noodles, shrimp (with marinade) and sauce to the wok. Toss together until well combined. Use tongs to fold the noodles, vegetables and sauce together until coated. Transfer to a platter and garnish with green onion.

Nutrition Facts

1 serving: 337 calories, 10g fat (1g saturated fat), 92mg cholesterol, 722mg sodium, 43g carbohydrate (3g sugars, 3g fiber), 18g protein.

]]> Honey Walnut Shrimp https://www.tasteofhome.com/recipes/honey-walnut-shrimp/ Thu, 11 Jul 2024 05:01:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993705

Ingredients

  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1 cup walnut halves
  • BROCCOLI:
  • 3 cups fresh broccoli florets
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • SHRIMP:
  • 1 pound uncooked shrimp (26-30 per pound)
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • Oil for frying
  • SAUCE:
  • 1/4 cup mayonnaise
  • 3 tablespoons sweetened condensed milk
  • 1 teaspoon rice vinegar or lemon juice
  • 1/8 teaspoon salt
  • Hot cooked rice
Text Ingredients

Directions

  1. Preheat oven to 350 °. In a small bowl combine honey, brown sugar, butter and salt. Stir in walnuts. Pour onto a parchment-lined 15x10x1-in. baking pan. Bake until lightly browned, 15-17 minutes, stirring once. Remove from the oven; stir and spread walnuts evenly in pan. Cool in pan on a wire rack for 10 minutes. Separate the coate walnuts from the plain caramelized sugar (discard or save caramelized sugar pieces for another use); cool completely.
  2. In a small saucepan, bring 6 cups water to a boil. Add broccoli, oil and salt; cook, uncovered, just until broccoli turns bright green, 1-2 minutes. Drain; Immediately drop into ice water. Drain and pat dry.
  3. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat. Pat dry with paper towels. In a large bowl, combine cornstarch and salt. Add shrimp; toss to coat, shaking off excess.
  4. In a deep skillet, heat 1/2 in. of oil to 375°. Fry shrimp in 2 batches until lightly browned, 2-3 minutes on each side. Drain on paper towels.
  5. Meanwhile, in a large bowl combine mayonnaise, sweetened condensed milk, vinegar and salt. Add shrimp; toss gently to coat.
  6. To serve, arrange broccoli on a serving platter; top with shrimp. Garnish with walnuts and serve with rice.

Nutrition Facts

1 serving: 655 calories, 47g fat (9g saturated fat), 163mg cholesterol, 1176mg sodium, 38g carbohydrate (25g sugars, 3g fiber), 25g protein.

]]> Salt and Pepper Shrimp https://www.tasteofhome.com/recipes/salt-and-pepper-shrimp/ Fri, 05 Jul 2024 04:47:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992960

Ingredients

  • 2 tablespoons Sichuan Peppercorns
  • 4 teaspoons salt, divided
  • 1 pound uncooked shell-on shrimp (16-20 per pound)
  • 1/4 cup cornstarch
  • 1 teaspoon white pepper
  • Oil for frying
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • Sliced green onions
  • Hot cooked rice
Text Ingredients

Directions

  1. In a dry flat-bottom wok or large deep skillet over medium heat, cook and stir peppercorns and 3 teaspoons salt until fragrant (do not overcook), 2-3 minutes. Transfer to a mini food processor or mortar and pestle. Process until peppercorns are ground. Set aside.
  2. Cut legs off shrimp. Devein, leaving on shells and tails. Pat dry with paper towels. In a large bowl, combine cornstarch, white pepper and remaining 1 teaspoon salt. Add shrimp; toss to coat.
  3. In the same wok or skillet, heat 1/2 in. oil to 375°. Fry shrimp in batches until crispy and no longer pink, 5-6 minutes, turning once. Drain on paper towels.
  4. Drain oil from wok, reserving 2 teaspoons in pan. Over medium heat, cook and stir garlic and red pepper flakes until fragrant, 30-45 seconds. Return shrimp to wok with 1 teaspoon peppercorn mixture (save remaining for another use). Cook and stir 1 minute. Sprinkle with green onions. Serve with rice.

Nutrition Facts

1 serving: 259 calories, 16g fat (1g saturated fat), 138mg cholesterol, 873mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 19g protein.

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