Shrimp with Mushrooms and Bamboo Shoots
For the stir-fry:
2 Tbsp canola or vegetable oil, divided
1 lb 26/30 shrimp, peeled and deveined
1 tsp minced garlic
1 tsp minced ginger
8 oz shitake mushrooms, sliced
2 tsp white wine vinegar
2/3 lb snow peas, trimmed
8 oz can bamboo shoots, drained
For the sauce:
3 tsp oyster sauce
2 tsp light soy sauce
2 tsp sugar
2 tsp cornstarch
1/2 cup water
1 tsp chicken bouillon
Be sure to prepare and gather all ingredients before you start cooking. Peeled and devein the shrimp. Prepare the snow peas; trim the ends and peel the edges (they are tough). In a small bowl, mix remaining oyster sauce, soy sauce, sugar, cornstarch, water and bouillon. Stir to combine and set aside.
Heat up a large deep pan or wok over med-high heat. Add 2 tbsp of cooking oil. Wait until oil is very hot. Add shrimp, saute for about 2 minutes. Add the garlic and ginger stir-fry for 1 minute. Add the mushrooms; cook for a minute or so until the fragrant, then add the white wine vinegar.
Add the snow peas and bamboo shoots, stir. Stir-fry with the vegetables until combined.
Add the sauce mixture. Keep stirring. Do not overcook the snow peas. Remove from the heat when the sauce has thickened. Serve over cooked white or brown rice (optional).
Miz Helen's Country Cottage: Full Plate Thursday