Moo shu shrimp
As with most stir fried dishes, the prep time is twice as long as the cooking time. But don't fret because the cooking time is just five minutes. This is a stir fried dish so remember to keep the heat on HIGH from start to finish.
Ingredients
- 24 medium shrimps peeled and deveined
- ½ teaspoon grated ginger or finely chopped
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Shao Xing rice wine
- 1 teaspoon corn starch
- 2 tablespoons cooking oil
- 2 eggs beaten with a teaspoon of soy sauce
- ½ cup diced or sliced wood ears if using dried, measure rehydrating in warm water
- 1 cucumber seeds discarded and thinly sliced
Sauce
- ¼ cup shrimp broth or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- ¼ teaspoon sesame seed oil
- 1 teaspoon corn starch
Instructions
- Press the shrimps between stacks of paper towels then dump into a bowl.
- Add the salt, pepper, ginger, garlic, Shao Xing rice wine and corn starch. Mix well. Set aside.
- Heat a tablespoon of cooking oil in a frying pan or wok.
- Pour in the egg-soy sauce mixture and stir as it cooks. When firm but still wet at the top, scoop out and transfer to a plate.
- Pour the remaining cooking oil into the pan and heat.
- Spread the shrimps on the hot oil and cook without disturbing for 30 seconds.
- Stir the shrimps, add the cucumber slices and wood ears, and stir fry for another 30 seconds.
- Return the cooked eggs into the pan.
- In a bowl, mix together all the ingredients for the sauce then pour into the pan.
- Stir and leave to cook until the sauce is thick and no longer cloudy.
- Enjoy your moo shu shrimp with rice.