Friday, May 9, 2014

Shanghai Chicken Or Shrimp- Easy Stir-Fry... Recipe

This is my Go-To recipe for quick stir-fries.  If using a very large wok, you may have room to push veggies a side instead of removing to cook meats.  The oil is 2 Tablespoons plus 2 teaspoons over a pound and ½ of food…if that is too much, reduce and add water to the wok in its place if needed. Best if you use oil as noted. Tip:  Invest in a digital second timer for stir-fries!  

Marinating for Meat: Mix Ingredients Below- Put Cut Chicken or Shrimp in WHILE cutting vegetables, no longer.  This is quick!

¼ teaspoon peeled, grated fresh ginger
2 teaspoons Chinese Rice Wine or Dry Sherry (Chinese Rice Wine is sold in the  Vinegar section of the store- not suitable to drink)

2-teaspoons cornstarch
¼ teaspoon salt or to taste


1-pound medium shrimp, shelled and deveined (must be raw), or 1-pound Boneless Chicken Breasts, cut into ½ inch strips, 2 inches long-watch thickness, needs to be cut small!

1 cup green peas, or 2 cups snow pea pods (pictured)

3 Scallions (Green Onion) Split with knife, dice in 2 inch pieces, discard white ends

3 Garlic Cloves (use one to stir fry veggies and reserve two to stir-fry meats)

3 Tablespoons Canola Oil –use one to stir-fry veggies and 2 to stir fry meats.


If using green peas and they are fresh, blanch for one minute in boiling water, remove and shock with cold water to stop cooking

If snow pea pods, wash and clip any brown tips off ends.  Frozen Peas, just rinse off in a colander to remove any ice and take the chill off.

Slice garlic & green onions

Put 2 teaspoons Canola In a non-stick wok, cook on high until sizzling

Add One Clove sliced Garlic and Stir 30 seconds or so. 

Add Green Onions and Pea Pods, stir- cook for about a minute more.

Remove vegetables from Wok and set aside

Add TWO Tablespoons of Canola Oil to Wok and Heat to Sizzling, add 2 Cloves of Fresh Garlic- stir fry about 30 seconds

Add shrimp or chicken to the WOK with garlic and oil-

Stir until the shrimp turn opaque and pink, or the chicken is browned some- cook another minute.

Re-add vegetables you set aside and combine in wok.  Check meats before serving for doneness.  If not done, cook a bit more!

This recipe can be altered with a variety of different veggies! I have used celery, carrots, broccoli, cooking onions, peppers, etc.  

Hard veggies such as Carrots or Broccoli will need to be stir-fried one minute in the oil and then, add ½ cup water to wok –cover, and put on a medium heat until tender. (Have your burner pre-heated)  All other veggies are added to wok according to softness, with the hardest first.  Very easy!

I have two of these 10.00 timers as I frequently use both at once. Perfect for stir-fires. Easy large buttons, intuitive to use. Amazon listing below.

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