Asian Shrimp Mushroom Stir Fry Food

GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
• Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
• Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!

STIR FRIED SHRIMP AND MUSHROOMS

Steps:

• Saute garlic in oil, in skillet or wok for 1 minute.
• Add shrimp, mushrooms and onions.
• Stirfry for 1 minute.
• Stir in broth.
• Cook 2 minutes longer, or until shrimp turn pink.
• Serve over rice.
• Garnish with lemon.

ASIAN SHRIMP & MUSHROOM STIR-FRY

Steps:

• Place shrimp in bowl and mix well to coat with creole seasoning.
• Heat two teaspoons of oil in large skillet on medium high heat. Add mushrooms, scallions, pepper, and garlic. Saute 5 to 7 minutes, until tender.
• Add shrimp and rest of the oil. Add wine, red pepper, and basil. Cook until shrimp is cooked (pink and firm), stirring constantly.
• Serve over brown rice and enjoy.

SHRIMP WITH TOFU STIR-FRY

Steps:

• Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
• Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
• Use oil left in pan and sauté the ginger root and green onions until fragrant.
• Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
• Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
• Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).

ASIAN SHRIMP STIR-FRY

Steps:

• Mix first 4 ingredients until blended; set aside for later use. Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add shrimp; stir-fry 2 min. Add vegetables; stir-fry 2 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
• Drain pasta. Add to shrimp mixture along with the dressing mixture; mix lightly. Sprinkle with nuts.

HOISIN SHRIMP STIR FRY

Steps:

• In a wok or large skillet, heat your oil. Add the carrots and garlic. Cook over medium heat for about 3 minutes.
• Add the mushrooms and snap peas. Cook until everything is tender.
• Remove the veggies from the pan. Add the shrimp. Allow to cook on one side, then flip.
• Sprinkle the flour over the shrimp and stir well until the flour lightly coats the shrimp.
• Return the veggies to the pan.
• Add the sauces, stir well to combine. Allow to heat for 1-2 minutes.

SHRIMP & PEPPERS STIR FRY

Steps:

• Combine the first 7 Sauce ingredients, set aside.
• Heat the wok.
• Add Oil, swirl to coat.
• Add the shrimp and stir fry 1 1/2 minutes.
• Add Green Onions and Garlic, cook 30 seconds more.
• Empty the wok, scrape the good stuff and save.
• Reheat the wok, Add Oil, Swirl to coat.
• Add the Bell Peppers, stir fry 2 minutes.
• Add the mushrooms, stir fry 1 more minute.
• Push the peppers to the sides of the wok.
• Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
• Return the shrimp, stir with vegetables and sauce 'til heated through.
• Serve.

SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS

Steps:

• Heat the canola oil in a large wok or saute pan.
• When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
• Remove the shrimp from the pan and set aside.
• Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
• Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
• Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
• Serve immediately.