Egg Fried Rice And Kung Pao Shrimp

I was looking out to try some chinese dishes which can be prepared with the sauces at are available in my refrigerator. One I thought of egg fried rice which you all are familiar with. And other dish which are actually looking was the side dish that goes well with fried rice. That was Kung Pao Shrimp. This dish is one of the best chinese appetite which has mix taste of sour, tangy with dash of sweetness and crunch of peanuts.This is such a dish, if all the ingredients are ready only in 5 minutes you can finish up this dish. This is one best combination meal hereafter I am going to try. So far machurian has always been remain as sidedish along with fried rice. So for the change try out Kung Pao Shrimp and enjoy your super meal.

INGREDIENTS OF EGG FRIED RICE

• Overnight cooked rice or leftover rice – 1&1/2 cups
• Egg – 2 nos
• Carrot - 4 small, chopped
• Capsicum - 2 tbsp, chopped
• Red and yellow capsicum – 2 tbsp , chopped
• Beans – 2, chopped
• Cabbage - 1/4 cup, chopped
• Onion - 1/4 cup, chopped
• Garlic - 1 tbsp, chopped
• Spring onions (white part) - 2 tbsp, chopped
• Spring onions (green part) - 2 tbsp, chopped
• Soya sauce – 3/4 tsp
• Chili Sauce - 1 tsp
• Pepper powder - 1 tsp
• Oil – 2 tbsp
• Salt to taste

PREPARATION OF EGG FRIED RICE

• Finely chopped all the veggies and also scramble the eggs with tablespoon of oil into separate pan. And keep it aside.
• Heat oil in a wide pan or wok, add garlic and fry till its starts browning.
• Then add chopped and chopped white part of spring onions and fry till onions are soft.
• Then add carrots, beans and cabbage and sauté till they are tender not soft.
• Add all the chopped capsicum and sauté along with the veggies for 2minutes.
• Then add soya sauce and sauté it on high flame for 2minutes with continuous stir.
•  Now add in chili sauce, pepper powder, and salt. Keep stirring for few minutes till the veggies are well blended with the sauces.
• Then add the cooked rice and mix well. Add scrambled eggs to fried rice along with green spring onions and give a stir until everything is well combined. Switch it off and serve hot.

INGREDIENTS OF KUNG PAO SHRIMP

• Shrimps or prawns (peeled and deveined) - 12-15 big
• Roasted peanuts (skin removed)- 1/4 cup
• Dried red chilies – 4 big
• Onion (cut into small bite size chunks) – 1 small
• Green capsicum (cut into small bite size chunks) – ½ capsicum
• Spring onions– 2 stalks
• Garlic – 1 tsp or 2 cloves, finely chopped
• Sesame oil or cooking oil – 2 tbsp

Kung Pao Sauce

• Soy sauce – 3 tbspSugar – ½ tsp
• Corn starch – ½ tsp
• Water – 4 tbsp
• Sesame oil – ¼ tsp
• Pepper powder – ½ tsp
• Vinegar -1/2 tsp

PREPARATION OF KUNG PAO SHRIMP

• Mix all the ingredients ofKung Pao sauce  and keep  aside for later use.
• Heat the oil into the  and add chopped garlic and stir well.
• Add onions, green capsicum and dried red chillies. Fry till you get spicy aroma from dried red chillies.
• Then add cleaned and deveined prawns or shrimps and roasted peanuts into the wok.Stir well till shrimps are half cooked. Add kung  pao sauce and kep stirring until sauce thickens and the prawns are well cooked and blended into the sauce.
• Finally add chopped spring onion and give a quick stir. Switch off the flame.

Thai Style Fried Spring Rolls

Spring rolls are the favourite appetizer for many people. In Thai language these spring rolls are known as "Poh Pia Tod".These are made with the thin outer wrapping filled  with rice noodles and colourful veggies and some times meat is also added and then  deep fried to a golden brown in colour.These Thai style spring rolls are light and refreshing appetizers with an exotic flavour.

INGREDIENTS

• Spring roll wrappers or pastry ( readymade one) -  15

For Stuffing

• Cabbage,chopped - 1/3 cup
• Carrot, julienne  - 1/3 cup
• Green and red bellpepper - 1/3 cup
• Bean sprouts - 1/2 cup
• Thin rice chinese noodles ,(pre cooked)- 1/2 cup
• Green onion,chopped - 4 tbsp

Ingredients for making Sauce

• Mince ginger - 1/2 tsp
• Minced garlic - 1/2 tsp
• Soya sauce -  3 tbsp
• White sesame seeds - 1 tbsp
• Red chilly flakes - 1 tsp
• Salt to taste

Paste for sealing the spring roll pastry

• All purpose flour - 1tbsp
• Water - 1/2 tsp


• Sesame oil - 1tbsp
• Oil for frying 

PREPARATION

• Defrost the pastry sheets and wrap them  in the wet towel for atleat 15 minutes ,so that the pastry sheet can be easily bent.
• Cut all the veggies.Keep it aside.
• Boil the thin rice noodles into hot boiling water for about 10 minutes. Strain it using kitchen mesher and keep it aside.
• For the sauce mixture, combine  soya sauce, minced ginger, minced garlic, red chilly flakes ,sesame seeds and salt into one bowl.Keep it aside
• Place the pan on high flame and add sesame oil into it.
• When oil heats ,add sauce mixture and stir well.
• Then add all the veggies and cook only for 2 minutes. We want our vegetable to be crispy not soft
• Add cooked noodles and mix well . Turn off the flame and let the  mixture cool down a little.
• Make the paste of all purpose flour and water to stick the edges of the spring rolls.
• Place about 2 tbsp of veggie mixture at one edge of the spring roll pastry and roll over once, tuck in the sides and then continue rolling . Then seal the last edge with the paste.
• Repeat the same with the remaining spring roll pastry.
• Fry the spring rolls into oil till they light golden in colour.
• Serve the spring rolls with tomato ketchup

Vegetable Lo Mein

 Lo Mein means  " stirred noodles"  is the most popular take out food in American restaurants. Lo Mein is prepared with a wheat flour noodles, stirred with sauce, variety of vegetables and other seasoning. Chicken Lo mein, shrimp lo mein, lobster lo mein and House lo mein ( more than one meat) are also available.

INGREDIENTS

• Spaghetti noodles (Whole wheat noodles)- 1/2 lb
• Onion (sliced) -1 medium
• Red bell pepper( julienne) - 1 big
• Mushroom(sliced ) - 1
• Carrot (julienne) - 1
• Cabbage (julienne) - 1 cup
• Scallions - a smal bunch
• Fresh   ginger - 1 &1/2 inch
• Minced  garlic - 1 tsp
• Sweet and sour sauce - 2 tbsp
• Soya Sauce - 4 tbsp
• Hot sauce - 1 tbsp
• Oyster sauce - 2 tbsp ( optional, can be replaced by soya sauce)
• Corn starch - 1 tsp
• Salt  -1/4 tsp ( as needed)
• Sesame oil - 2 tbsp

 PREPARATION

• Boil the spaghetti as the package instructions.When cooked drain and rinse with ice cold water.This avoids sticking of noodles.
• Wash the vegetables and cut them into lengthwise. Grate the ginger using fine grater.
• Combine soya sauce, sweet and sour sauce ,hot sauce, corn starch and salt  in small bowl .Mix well.
• Place the skillet on high flame  and add sesame oil into it.
• When oil heats up, add minced ginger, minced garlic and sliced onion. Stir well.
• Then add all the vegetables and combined sauce mixture.
• Cook till raw smell of sauces disappears, do not overcook,this will make vegetables to lose its crunchiness.
• Quickly stir in boiled spaghetti and stir fry for about 3 minutes.

Note

• Chicken or any seafood can be used interchangeably in this versatile dish.
• The more  we make this dish, the more ginger is added.