Danny Kaye's Chinese Stir-Fry

30m
Prep Time
10m
Cook Time
40m
Ready In

Recipe: #19371

May 29, 2015



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Original is 8 servings

Nutritional

  • Serving Size: 1 (160.7 g)
  • Calories 124.4
  • Total Fat - 5.4 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 58.4 mg
  • Sodium - 342.8 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.8 g
  • Protein - 8.7 g
  • Calcium - 95 mg
  • Iron - 3.7 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place oysters in mixing bowl; add flour and enough water to cover.

Step 2

Stir oysters in the liquid. Drain well, run under several changes of cold water and drain well again.

Step 3

(Flour will cleanse and plump oysters.)

Step 4

Prepare shrimp; set aside.

Step 5

Drop oysters into barely simmering water.

Step 6

Turn off heat. Let stand 1 minute; drain. Set aside.

Step 7

Repeat with shrimp.

Step 8

Heat oil in wok or skillet over high heat.

Step 9

Add oysters, shrimp, stir rapidly.

Step 10

Add ginger and scallions. Cook, stirring, 5 seconds.

Step 11

Add soy sauce, sesame oil, salt and pepper to taste,

Step 12

Stirring constantly.

Step 13

Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds.

Step 14

Serve at once.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting oysters, make sure they are fresh and smell sweet.
  • Shrimp should be purchased fresh or frozen. If frozen, be sure to thaw them before using.

  • For the oysters, substitute with 1 cup of firm tofu cubes. This substitution is beneficial because it is a vegan-friendly alternative that still provides a similar texture and flavor to the dish.
  • For the shrimp, substitute with 1/2 pound of firm white fish. This substitution is beneficial because it is a more sustainable and cost-effective option than shrimp, while still providing a similar texture and flavor to the dish.

Vegetarian Stir-Fry Replace the oysters and shrimp with 1 cup diced extra-firm tofu, 1 cup sliced mushrooms, 1 cup sliced bell peppers, and 1 cup sliced carrots. Heat the oil in a wok or skillet over high heat. Add the tofu, mushrooms, bell peppers, and carrots. Stir rapidly. Add the ginger and scallions. Cook, stirring, for 5 seconds. Add soy sauce, sesame oil, salt and pepper to taste, stirring constantly. Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds. Serve at once.



Steamed Rice - This simple, yet flavorful dish is the perfect accompaniment to Danny Kaye's Chinese Stir-Fry. The mild flavor of steamed white rice will help to balance out the bold flavors of the stir-fry. Plus, the rice will help to soak up all the delicious sauce!


Egg Drop Soup: Egg Drop Soup is a classic Chinese dish that pairs perfectly with Danny Kaye's Chinese Stir-Fry. The subtle sweetness of the soup will help to complement the bold flavors of the stir-fry, while the silky texture of the egg will provide a nice contrast to the crunchy vegetables. Plus, the soup is light and easy to digest, making it the perfect starter for a delicious meal.




FAQ

Q: What type of oil should I use for this recipe?

A: Peanut oil is recommended for this recipe.



Q: How long should I cook this dish for?

A: The cooking time will depend on the size and type of ingredients you are using. Generally, the dish should be cooked until the vegetables are tender and the sauce has thickened.

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Fun facts:

Fun Fact 1: Danny Kaye was an American actor, singer, dancer and comedian who starred in films such as The Court Jester and Hans Christian Andersen. He was also a UNICEF Goodwill Ambassador and a recipient of the French Legion of Honor.

Fun Fact 2: Oysters have been a popular food in China for centuries and are considered a symbol of wealth and prosperity. They are often served in Chinese banquets and are believed to bring good luck to those who eat them.