Shrimp Fried Rice & Veggie-Packed Chow Mein

Shrimp Fried Rice

Ingredients

2 tbsp. Golden Dragon soy sauce*
2 tsp. Golden Dragon sesame oil*
2 tsp. granulated sugar
4 cloves garlic, minced
1 1”-piece ginger, peeled and minced
3 tbsp. vegetable oil, divided
2 carrots, peeled and finely chopped
1 bell pepper, finely chopped*
1 lb. shrimp, peeled and deveined*
2 large eggs, whisked
3 cups cooked white rice, Uncle Tom’s*
1 can Taipan water chestnuts*
1 cup frozen peas, defrosted and drained
sriracha, for serving
4 tbsp. Sliced green onions 

Directions

In a small bowl, combine soy sauce, sesame oil, sugar if using, ginger, and garlic.

In a large skillet over medium-high heat, heat 1 tablespoon oil. Add carrots and peppers and sauté until partially tender, about, 3 minutes, then add shrimp and cook, 4 minutes, or until opaque, stirring occasionally. Remove shrimp and vegetables from skillet and wipe out pan.

 Add remaining oil to skillet, then add beaten eggs and cook, stirring frequently, until curds begin to form, about 30 seconds. Push eggs to the side of the skillet, then add rice and soy sauce mixture. Stir to combine everything in the skillet, then press rice into an even layer and let cook undisturbed for about 4 to 5 minutes. 

Stir in cooked shrimp and vegetables, as well as the peas, and toss until all ingredients are heated through, 1 to 2 minutes more.

Serve topped with green onions and Sriracha. 

Recipe and photo credit: Delish
*In Flyer Jan 23-29, 2022

Veggie-Packed Chow Mein

Ingredients

2 tablespoons cooking oil, divided
1 package Farkay chow mien noodles*
1/2 cup onion sliced
1/2 cup bell pepper*
1/2 cup broccoli floret*
1/2 cup carrot, julienned
1 tablespoon garlic, minced
salt, to taste
pepper, to taste
1/2 cup cabbage, chopped
1/2 cup shiitake mushroom, thinly sliced
1/2 cup snow pea
1/2 cup Dragon King baby corn*
2 tbsp. water
2 tsp. cornstarch
2 1/2 tbsp. Golden Dragon soy sauce*
1 1/2 tbsp. Golden Dragon hoisin sauce*
1 1/2 tbsp. rice wine
2 tsp. sugar
1 tsp. white pepper
1/2 cup bean sprouts*
scallion, sliced, for garnish 

Preparation

In a deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, till crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.

In the same pan heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.

Add the cabbage, shiitake mushrooms, snow peas, and corn.

In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.

Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.

Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.

Enjoy!

Recipe and photo credit: Tasty
*In Flyer Jan 23-29, 2022