Shrimp with Mushrooms and Bamboo Shoots

This will be the last Chinese dish I try to re-create for a while. I promise! Last week I made Beef with Mushrooms and Bamboo Shoots. Tonight I tried to make Shrimp with Mushrooms and Bamboo Shoots. I was surprised at how different the two dishes turned out. I used pretty much the same ingredients except for the protein, but they are so different. The beef version is very rich with huge beef and mushroom flavor. The shrimp version is so much lighter and the shrimp almost sweet. I don’t think I could pick just one. I love the combination of veggies too, so good! As I said before the mushrooms are wonderfully "squidge" and the snow peas crispy crunchy. So whether you’re in the mood for shrimp or beef these recipes have you covered.

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).

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