Description
- Stir-fry shrimp with shiitake mushroom and baby corn is delicious. It is one of the recipes that my family cooks on special occasions.
Ingredients
- ½ to 1 lb. Medium or large shrimp. Peeled and de-veined.
- 1 Small canned baby corn Drained.
- 1 Dozen driedshiitake mushroom soaked in warm water and drained.
- 1 Large carrot. Peeled and sliced thin.
- 2 Cloves garlic. Minced.
- 1 Yellow onion. Sliced.
- 2 Stalks green onion. Cut ½ inch length.
- ½ Cup All purpose flour.
- 2 Tablespoons cooking oil.
- 2 Tablespoons corn starch.
- 1 Cup water.
- 2 Tablespoons soy sauce.
- 1 Tablespoon oyster sauce.
- ½ Tablespoon sugar.
- ¼ Teaspoon salt.
- ¼ Teaspoon black pepper.
- A handfulchopped cilantro for garnish.(optional)
Directions
- In a large bowl, marinated shrimp with salt and black pepper, then add all purpose flour and cornstarch. Mix well and set a side.
- In a small bowl, mix water with soy sauce, oyster sauce, and sugar. Set a side.
- Pre-heat a wok or skillet with high temperature. When it hot, add cooking oil.
- Sauté shrimp for few seconds then add garlic, yellow onion, carrot, baby corn and mushroom. Stirs well.
- Pour mix sauces over and stirs till the sauce thicken, then add green onion. Stirs well.
- Garnish with chopped cilantro before serve.
- Serve hot as mahope sar (appetizer) or with rice.
- Note: If you serve this dish with rice, diluted the sauce with another ½ cup water.