Chinese “Take-Out” Made At Home

Chinese "Take-Out" Made At Home

The egg rolls can be made ahead of time and warmed in an oven set at 200 degrees about 20-30 minutes before meal time.

The sweet and sour shrimp and the basmati rice can be made in 20 minutes. It would take longer to order and have a Chinese dinner delivered.

Sweet And Sour Shrimp (Recipe Follows)

Basmati Rice (Recipe Follows)

Egg Rolls (Published on This Web Site 2/28/11)

Sweet And Sour Shrimp

1 1/4 Pounds Of Peeled And Deveined Shrimp

A Medium Red Bell Pepper Cut Into About One Inch Pieces

A Cup Of Spanish Onion Cut Into About One Inch Pieces

Two Minced Garlic Cloves

Two Teaspoons Of Minced Fresh Ginger

1/3 Cup Of Finely Chopped Scallions

A Cup Of Canned Pineapple Chunks (Without The Juice)

Two Teaspoons Of Sriracha Sauce (Or More If You Like Hot And Spicy)

1/3 Cup Of Orange Marmalade

A Tablespoon Of Soy Sauce

A Tablespoon Of Honey

A Tablespoon Of Rice Vinegar

Two Tablespoons Of Canola Oil

A Teaspoon Of Sesame Oil

3/4 Cup Of Chicken Or Seafood Stock (At Room Temperature)

A Tablespoon Of Corn Starch

Dissolve the corn starch into the stock (by adding and stirring). Set the stock aside.

Into a 12-14 inch non stick skillet, add the canola oil, the sesame oil, the ginger, the garlic, and the scallions. Cook while stirring frequently on medium high heat for two minutes. Add the onion and the red bell pepper. Cook while stirring frequently for four minutes. Add the shrimp. Cook while stirring frequently for four minutes or until the shrimp turns opaque. Add the orange marmalade, the Sriracha sauce, the soy sauce, the rice vinegar, the honey, and the pineapple chunks. Stir well and cook for two minutes. Add the stock (with the dissolved corn starch). Stir well and let the mixture cook until the sauce thickens. Turn the heat down to low and keep warm until you are ready to serve.

Basmati Rice

1 1/4 Cups Of Basmati Rice

1/2 Teaspoon Of Sea Salt

Two Cups Of Cold Water

Combine all of the ingredients into a saucepan with a cover. Bring to a boil over high heat. Stir well. Reduce the heat to low and simmer covered for 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff with a fork and serve.

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