Chinese Shrimp and Mushrooms
Chinese shrimp and mushrooms are a great little dish you can whip up for your family within a short time. Always nice to make something different!
Every now and then I’m looking to make a little something different. My instincts tell me to throw some shrimp together and make a nice seafood dish. You add in some mushrooms and you have a delightful tasting meal that will hit all the food groups. This will serve 4 people.
To be honest, I love to stir fry all types of meat with the seasonal vegetables around the house. In this case we take some local shrimp and mushrooms for that crisp crackling sound in the stir fry. Even though there aren’t any extreme added spices, this is one dish rich in flavor!
The tenderness of the fried shrimp combined with the beautiful aroma of the mushrooms is incredible! A must have for any mushroom lover for sure!
Ingredients:
1/3 cup vegetable oil or 1/2 cup butter
1 lb. fresh shrimp (shelled and cleaned)
2 cups bamboo shoots or finely sliced celery
1 can (6 oz) sliced mushrooms
1 tbsp. soy sauce
1 tsp. powdered ginger
1 tsp. salt
1/8 tsp. pepper
1 tbsp. cornstarch
1/2 cup beef or chicken broth
3 to 4 cups cooked rice
Instructions:
Heat oil in skillet
Add shrimp; fry, turning frequently, for about 10 min, or until shrimp are light pink
Remove shrimp, saute bamboo shoots or celery and mushrooms; add soy sauce, ginger, salt, and pepper; cook 5 min, tossing mixture lightly.
Add shrimp, cook another 5 min
Add cornstarch, mixed to a thin paste with a little cold water, and broth.
Simmer 1 min to thicken.
Serve with cooked rice
Enjoy!
-Fluffy
Chinese Shrimp and Mushrooms
Description
Every now and then I’m looking to make a little something different. My instincts tell me to throw some shrimp together and make a nice seafood dish. You add in some mushrooms and you have a delightful tasting meal that will hit all the food groups. This will serve 4 people.
Ingredients
- 1/3 cup vegetable oil or 1/2 cup butter
- 1 lb. fresh shrimp (shelled and cleaned)
- 2 cups bamboo shoots or finely sliced celery
- 1 can (6 oz) sliced mushrooms
- 1 tbsp. soy sauce
- 1 tsp. powdered ginger
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 tbsp. cornstarch
- 1/2 cup beef or chicken broth
- 3 to 4 cups cooked rice
Instructions
- Heat oil in skillet
- Add shrimp; fry, turning frequently, for about 10 min, or until shrimp are light pink
- Remove shrimp, saute bamboo shoots or celery and mushrooms; add soy sauce, ginger, salt, and pepper; cook 5 min, tossing mixture lightly.
- Add shrimp, cook another 5 min
- Add cornstarch, mixed to a thin paste with a little cold water, and broth.
- Simmer 1 min to thicken.
- Serve with cooked rice
