Shrimp with Mushrooms and Bamboo Shoots
Serves
4
Ingredients
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
Directions
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).
Ms.enPlace: See Ya in the Gumbo
My Turn for Us: Freedom Fridays
Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays
Carole's Chatter: Food on Fridays Stir-Fry
My Turn for Us: Freedom Fridays
Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays
Carole's Chatter: Food on Fridays Stir-Fry
Hi Denise!
ReplyDeleteThanks so much for linking up on the GYB hop yesterday! I love the name of your blog!
Ang
I will have to try this one for my Hubby, he loves shrimp and mushrooms :) Thanks for sharing!
ReplyDeleteI wanted to invite you to our Weekly Meet & Greet Blog Hop! It runs Friday nights till the end of Monday, come link up if you have some time :)
http://createdbylaurie.blogspot.com/2013/03/weekend-meet-greet-blog-hop-17.html
Good Morning,
ReplyDeleteThank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a lovely week and come back soon!
Miz Helen
Thanks for linking this week, Denise. Your recreations have inspired me to recreate a dish from a local restaurant--which is something I never do. We'll see. It isn't Chinese and there's no squidge...and I really have no point other than I wanted the chance to say squidge!
ReplyDelete