Stir Fried Shrimp And Chinese Mushrooms 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!

SHRIMP STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

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.

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).

FRIED RICE WITH SHRIMP, PORK, SHIITAKE MUSHROOMS

Steps:

• Combine oyster sauce and soy sauce in small bowl; set aside.
• Heat 12-inch nonstick skillet over medium heat until hot.
• Add 1 1/2 teaspoons oil.
• Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
• Transfer eggs to small bowl and set aside.
• Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
• Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
• Transfer to bowl with eggs and set aside.
• Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
• Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
• Stir in garlic and cook for about 30 seconds.
• Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
• Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
• Serve.

SUPER EASY CHINESE STYLE STIR FRIED MUSHROOMS

Steps:

• Heat oil in a large skillet or stir-fry pan. Add ginger, and garlic; cook, stirring.
• constantly, just until fragrant.
• Toss in sliced mushrooms and cook several minutes or until mushrooms soften and start to brown.
• Drizzle in the soy sauce and seasme oil, stirring until most of liquid evaporates off.
• Remove from heat and garnish with sliced green onions and toasted sesame seeds.

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.