How to Cook Peeled Frozen Shrimp

First, everything needs to be prepared, then there will only be frying. I always cut off the base of the Chinese cabbage, about 4 centimeters. I separate the leaves and partially remove the dense white part. By the way, this is not necessary, but I'm used to it and automatically do it. If the cabbage came from the garden, I wouldn't remove it. Then I put it in a bowl, pour cold water over it and let the nitrates go into the water. Let it stand while we prepare everything else.

In the evening, I took out the shrimp from the freezer and transferred them to the refrigerator. By morning, they had almost thawed. If you need them faster, use the microwave (defrost function) or pour cold (not hot!) water over them and let them sit. Small shrimp will thaw in just 15-20 minutes.

I simply wash the mushrooms. Some people remove the top skin, some wipe it with a cloth... I don't, I just wash them. If the mushrooms are fresh, the cap is tightly connected to the stem and you can hardly see any film. In this case, I don't pay attention to it and don't remove anything. Otherwise, if the film simply irritates you, remove it with a knife. Cut the mushrooms into slices (about half a centimeter thick). Peel and julienne the carrots. Do the same with the red pepper (it can be orange or yellow) - remove the middle part with the seeds and cut into julienne strips. I do everything using a Berner grater. What do we have left? The cabbage itself and the chili pepper. Let the cabbage sit a little longer, and cut the chili pepper, remove the seeds, and chop it finely. The larger the frying pan, the better. Mine has a diameter of 30 centimeters. Let's start frying. Take a frying pan, pour in 1 tablespoon of vegetable oil and add grated ginger and minced chili pepper (I have a small one, weighing 15 grams). Just half a minute is enough.

In the same pan, add another tablespoon of oil and add the chopped carrots and red pepper, fry for a few minutes over medium-high heat.

While the vegetables are frying, let's work on the cabbage. Drain the water, shake the leaves well, and cut them into not too small pieces. For example, cut the leaves lengthwise and then into strips about 1-2 fingers wide. I don't do it leaf by leaf, but stack them on top of each other and then cut. Don't forget about the vegetables and stir them. After about three to four minutes, transfer them to a bowl. Add another tablespoon of vegetable oil to the pan, add the mushrooms, and fry them over high heat. They will start releasing water, so high heat is necessary, otherwise it won't evaporate and the mushrooms will simply stew, which we don't want. After about five minutes, when you see that the mushrooms have settled well and acquired a slightly golden color, add a spoonful of brandy - it will instantly evaporate, leaving only the aroma. Transfer the mushrooms to the bowl with the vegetables.

Let's fry the cabbage. Add a couple more tablespoons of oil to the pan and half of the cabbage (it won't all fit at once), fry for just a minute and see how it settles down sharply, that's when you add the second half and continue frying. Medium heat. If you want to add another spoonful or two of oil - no problem, go ahead. Sprinkle with sugar, mix, and continue frying for another 5 minutes.

When all the cabbage is wilted, it's time to add the contents of the bowl and shrimp. Add soy sauce (if you have oyster sauce, replace a couple of tablespoons of soy sauce with it), mix and taste. Then it all depends on your desire and taste. I always add black pepper and a little salt. You should try it too. You can also add additional sauce, or simply add salt, or maybe you will like to add both. If you see that there is a lot of liquid, evaporate it. Although, when you serve it with rice, the sauce will be perfect. Put rice, fried cabbage with shrimp and vegetables on a plate, sprinkle with, for example, chopped green onions on top and serve. If you are not serving it with rice, lightly sprinkle with toasted sesame seeds. By the way, this dish will perfectly diversify your fasting menu when seafood is already allowed. Enjoy your meal!

I can't guarantee that you will like the dish made from kidneys, as they have a different taste than the usual meat. But you will never know if you don't try it, whether it's yours or not. So let's get started - let's cook pork kidneys with vegetables and sour cream. Many say that you need to remove the capsule from the kidneys. I have never seen it. We have neat pork kidneys for sale, without any external fat and capsules. I always cut them lengthwise first and remove all the ducts, tubes, and veins. Then I rinse them thoroughly.