Celery with yellow peppers and shrimp

Stir-fried celery with yellow peppers and shrimps is very delicious. It smells so good when stir-frying from the pan. It can make you feel hungry. Eating celery and peppers is very healthy and good for the eyes. I decided to add some shrimps with celery with yellow peppers to have something mix with the vegetable.
First, I cook the shrimps because they cook fast. I decided to remove the shells before cooking because it can be easier to eat. If you like to remove shells when you eat, you can do that too! When cooking, putting seasoning is your preference because some people might like it spicy and others might not. You can also marinate the shrimps before cooking them in a frying pan. Stir-fried the shrimps until they are well-done.
Second, I cook the celery and onions in a large pan. I added a bit of water. Closing the lid can help the cooking process a bit faster. Let it cook until the water starts boiling. Take a piece and taste it to see if it’s your desire texture. Some people might like it hard, crunchy and tender or tender. Putting seasoning is your preference because some people might like it spicy and others might not. Once it is the right texture, it is ready.
Third, I cook the yellow peppers on a frying pan. I just put some oil, pour the yellow peppers and stir-fry it until they are still crunchy. Cooking the yellow peppers is fast. Sometimes when you cook it too tender, it might not taste good. Cooking the yellow pepper until it has a crunchy texture. You can also cook it to a bit crunchy and tender. Put everything in the large pan with the celery and stir it to mix.
The dish is so nice that brightens the dish with different colours. I decided to place it on the dish very nicely. First, I put the yellow peppers all around the dish. Then I pour the celery in the middle. I put a couple of shrimps on the top of the celeries and at the bottom also.
Kids and adults would love this dish a lot. This is such a good stir-fried combination dish with shrimps mixed in with the celery and yellow peppers. I like this dish a lot. If you do not eat shrimp, I would recommend not putting any. When you make a lot, you can have it throughout the day. It is a good choice dish to make. Try the recipe and enjoy.

Cleaning and prepare the celery:
1. In the fridge, take out the celery.
2. Peel off as much celery as you needed to eat. What is left over, put it back in the bag and place it in the fridge.
3. Place the celery on a cutting board, cut the end parts and some leaves. Wash each celery.
4. Take a knife, place it on the top of the celery at an angle and peel some strips off.
(Note: Peeling the strips from the celery will prevent the celery from being very crunchy.)
5. Continue the same steps for the rest of the celery.
6. Put the celery on a cutting board. Cut the celery into 2 equal parts and cut into pieces. Make sure the pieces are cut into the same size to be cooked and finished same time.
7. Repeat the same steps for the rest of the celeries.
8. Put it all into a bowl and rinse it. Then pour out the water from the bowl and set it aside.

Preparing the shrimp:
1. Take the package of shrimp out of the freezer.
2. Open the package and pour out as many shrimps as you need to cook on a strainer.
3. Rinse the shrimps.
4. Remove all the shells from the shrimps.
5. When all done. Rinse the shrimps and set them aside.

Preparing the yellow peppers:
1. Take red pepper out of the fridge.
2. Place the yellow pepper on a cutting board.
3. Cut the pepper in half.
4. Remove the seeds.
5. Cut the yellow pepper into pieces and place it directly
into a bowl and set it aside.

Preparing the onions:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half.
3. Put it on the side and cut it into slices.
4. Put it into a bowl and set it aside.

Cooking the shrimps:
1. In the cupboard, take a non-stick frying pan and place it on the stove.
2. Turn the heat to high.
3. When the heat is hot, put in some oil.
4. Put the onions in the large pan and stir until done.
5. Pour the bowl of shrimps into the large pan.
6. Stir 2-4 times.
(Note: Keep an eye on the shrimps because they cook fast.)
7. Sprinkle some salt, garlic powder and put some light soya sauce and stir to mix
8. Continue string until it is all cooked well.
9. When the shrimps are well done. Turn the heat off. Place the pan of shrimps aside.

Cooking the red peppers:
1. Reuse the same non-stick frying pan
2. Turn the heat to high
3. When the pan is hot, put in some oil.
4. Put in the red peppers and stir a bit.
(Note: keep an eye on the yellow peppers because they cook fast.)
5. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
6. Stir to mix.
7. Take a piece and taste if the texture is tender and a bit crunchy. If it’s the right texture, that means it is ready.
8. Stir a bit. Ensure it is properly cooked.
10. Once ready, turn off the heat and set the yellow peppers aside.

Cooking celery, yellow peppers and shrimps together:

1. In the cupboard, take a frying pan and place it on the stove.
2. Turn the heat to high. Put in some oil.
3. Put in the onions and stir until it is almost ready.
4. Take the bowl of celery and pour all the celery into the frying pan.
5. Stir the celery a bit.
(Note: Keep an eye on the celery, it cooks fast.)
6. Sprinkle some salt and garlic powder. Pour a bit of soya sauce. Stir to mix.
7. Let it cook for a bit.
8. Turn the heat to medium-low.
9. Stir a bit.
10. Take a piece to taste if it is a bit crunchy and tender. When it is crunchy and tender, that means it is ready. If not, then it needs to be cooked longer.
11. Once celery is ready, pour the yellow peppers and shrimps and stir to mix.
12. Turn off the heat and set it aside.

Making the plate of celery, yellow peppers and shrimps together:

1. Take a tong.
2. Put all the yellow peppers around the plate.
3. Put all the celeries in the middle. as much as you can
4. Place the shrimps on top of the celeries.
(Note: you do not need to put all the shrimps on the top. You can leave some at the bottom of the celeries.)
5. Enjoy this wonderful place of celery with yellow peppers and shrimps.



Steamed redfish topped with green onions and coriander

A steamed redfish topped with green onions and coriander is very delicious and tasty. I really love it a lot. This is one of my favorite fish. When buying a frozen fish, you need to clean it. When cleaning the redfish, it does not have a lot of scales to scrape off. Some fish have a lot of scales to scrape off. To clean the fish, you have to cut in the middle half way and take out all the dirty stuff. Make sure it is all clean. Since this is my 6th time making this redfish, I got the hang of cleaning the fish. It did not take long and was very simple.
Look at how perfectly the redfish came out from the steamer. The colour is so nice with some scallions, coriander, ginger on top and onions at the bottom. I like this fish a lot, and it tastes very delicious.
There are some bones in the fish, but be careful eating it. The best combination with this dish would be rice. With the sauce in the fish, you can mix it in the rice. The meat tastes very good and it is very fresh. Sometimes you can get a not fresh fish, but once you marinate the fish, you will not smell any.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. When you want to eat fish and have no idea what fish to make, you can consider making this redfish topped with green onions and coriander. A very delicious steamed fish to make. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any fresh smell when you eat it.
If it does not have a fresh smell, then you do not need to put any.
12. Put some sliced onions on the bottom of the fish and top of the fish.
13. Take some ginger and peel skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
15. Put some oil on top of the fish to look nice. (0ptional)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 10-12 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. In the fridge, take out some coriander and scallions. Rinse the coriander and scaillions
7. Cut the scallions into small pieces. Sprinkle some scallions on top of the redfish.
8. Enjoy this wonderful steamed redfish.