Ingredients
The following ingredients have 4 Servings
- 4 oz large shrimp (peeled and deveined)
- 1 lb asparagus stalks
- 1 large carrots (peeled and slice at angle)
- 3 large dried shitake mushrooms (or mushrooms of your choice)
- 1 Tbsp cooking oil
- 2 stalks green onion (cut into 3-inch section)
- 2 cloves garlic (peeled and finely chopped)
- 1 inch fresh ginger (peeled, thinly sliced and smashed to release flavor)
- 1 Tbsp Shaoxing wine (or dry sherry)
- 1/2 tsp salt
- 1 Tbsp oyster sauce
- 1/4 tsp sugar
- 1 Tbsp cornstarch
- 2 Tbsp water
Instruction
- Soak shiitake mushrooms in hot water for 15-20 minutes. When the caps are soft when you squeeze them, cut the stalks off and slice the caps into 1/2-inch slices. Save 1/2 cup of the soaking water for later
- Pat the shrimp dry with paper towel, set aside. Peel off tough skins from the asparagus and trim off about 2-3 inches of the tough bottom parts. Cut into 2 sections.
- Heat some oil in a large wok or skillet. Add the shrimp and let them cook until they turn pink on both sides. Dish out and set aside. In the same wok/skillet, add a bit oil if needed, add green onion, garlic, and ginger. Stir fry until fragrant, about 1 minute. Add slices of shitake mushrooms and stir fry for another 30 seconds
- Add the asparagus stalks and carrots, and seasonings. Stir fry for about 1 minute. Add cooking wine and it will sizzle. Scrape the good flavorful bottom bits from cooking shrimp earlier. Cover the wok/skillet with a lid and let it cook for about 1-2 minutes (longer if you have "fatter" stalks)
- Uncover the lid. The asparagus stalks and carrots should be soft but still somewhat crunchy. Pour in liquid from soaking mushrooms and bring to a gentle simmer. Add shrimp back to the wok/skillet. Stir to mix everything. Have a taste and adjust with salt if necessary. Give the cornstarch solution a stir and pour in and continue to stir until the sauce thickened. Transfer to a serving platter and serve immediately
