Asparagus Shrimp with Black Mushrooms and Oyster sauce
Serving Size : 6 - 8 persons
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | lb | Asparagus spears, sliced into 1" pieces (slice them on a bias or angle for best results) |
| 3/4 | lb | medium shrimp (31/40 count) peeled and de-veined |
| 6 | oz | can sliced bamboo shoots, drained |
| 1/2 | cup | carrot, peeled and sliced thin |
| 8 | dried shiitake mushrooms soaked in 1 cup very hot water 15 minutes then de-stemmed and sliced 1/4" julienne | |
| 1 | cup | bottled Oyster sauce (available in the asian section of most grocery stores) |
| 1 | tablespoon | chopped fresh garlic (about 4 cloves) |
| 1 | tablespoon | crushed fresh ginger |
| 2 | tablespoon | cornstarch mixed with 2 Tbsp soy sauce and 2 Tbsp water |
| 3 | tablespoon | Oil |
To Prepare :
Combine shrimp, garlic, and ginger in a medium mixing bown and stirl until well combined and set aside to marinate at least 10 minutes. Heat a wok or large saute pan over high heat until shimmering hot. Carefully add the oil and turn the pan to coat the bottom evenly. Add the shrimp mixture into the wok and stir-fry 2-3 minutes or just until the shrimp turn pink.
Transfer back to the bowl and set aside. Let the pan reheat then add the asparagus, carrots and mushroom slices, adding oil if needed. Stir-fry 3-5 minutes or until asparagus turns bright green and the carrots are tender. Add the bamboo shoots and stir in quickly. Next, return the shrimp to the pan and pour in the oyster sauce, stirring to coat evenly.
Add in the cornstarch-soy sauce mixture and return to heat, allowing it to boil and thicken. Serve immediately over bowls of steamed rice and perhaps some chilled plum wine.
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