Stir-fried Shrimp with Cucumber, Carrots, and Wood Ear Mushrooms
Stir-fried Shrimp with Cucumber, Carrots, and Wood Ear Mushrooms
Ingredients
For the Main Dish
- 1 pound large shrimp, peeled, deveined, butterflied
- 1 cucumber, partially peeled, quartered lengthwise, seeds removed, sliced diagonally into 1/2-inch pieces
- 2 carrots, peeled, thinly sliced into decorative shapes (e.g., flower or leaf shapes)
- 1/2 ounce dried wood ear mushrooms, rehydrated, trimmed, torn into bite-sized pieces
- 2 cloves garlic, minced
- 2 scallions, chopped, divided
For the Sauce and Seasoning
- 3 tablespoons cooking oil, divided
- 1 tablespoon cooking wine
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt, or to taste
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon scallion oil, or sesame oil
Instructions
- 1
Bring a large wok or pot of water to a rolling boil. Add 1 tablespoon of cooking oil to the boiling water. Add the prepared cucumber, carrots, and wood ear mushrooms. Blanch for approximately 30 seconds, then remove with a slotted spoon and drain thoroughly. Set aside.
⏱️ 3 min•🌡️ 212
- 2
To the same boiling water, add the cooking wine. Add the prepared shrimp and blanch until they turn pink and opaque, about 1-2 minutes. Remove the shrimp with a slotted spoon and drain well. Set aside.
⏱️ 3 min•🌡️ 212
- 3
Heat the wok over high heat. Add 2 tablespoons of cooking oil. Once the oil is shimmering, add the minced garlic and half of the chopped scallions. Stir-fry until fragrant, about 30 seconds.
⏱️ 1 min
- 4
Add the blanched shrimp to the wok. Squeeze in the oyster sauce and toss vigorously to coat the shrimp evenly with the aromatics and sauce.
⏱️ 1 min
- 5
Add the blanched cucumber, carrots, and wood ear mushrooms to the wok with the shrimp. Season with salt and light soy sauce. Stir-fry on high heat for 1-2 minutes to combine all the flavors.
⏱️ 2 min
- 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the stir-fry, stirring constantly until the sauce thickens. Drizzle in the scallion oil and add the remaining chopped scallions. Give a final quick stir to ensure everything is well coated and glossy.
⏱️ 2 min
- 7
Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Shrimp with Cucumber, Carrots, and Wood Ear Mushrooms
Ingredients
For the Main Dish
- 1 pound large shrimp, peeled, deveined, butterflied
- 1 cucumber, partially peeled, quartered lengthwise, seeds removed, sliced diagonally into 1/2-inch pieces
- 2 carrots, peeled, thinly sliced into decorative shapes (e.g., flower or leaf shapes)
- 1/2 ounce dried wood ear mushrooms, rehydrated, trimmed, torn into bite-sized pieces
- 2 cloves garlic, minced
- 2 scallions, chopped, divided
For the Sauce and Seasoning
- 3 tablespoons cooking oil, divided
- 1 tablespoon cooking wine
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt, or to taste
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon scallion oil, or sesame oil
Instructions
- 1
Bring a large wok or pot of water to a rolling boil. Add 1 tablespoon of cooking oil to the boiling water. Add the prepared cucumber, carrots, and wood ear mushrooms. Blanch for approximately 30 seconds, then remove with a slotted spoon and drain thoroughly. Set aside.
⏱️ 3 min•🌡️ 212 - 2
To the same boiling water, add the cooking wine. Add the prepared shrimp and blanch until they turn pink and opaque, about 1-2 minutes. Remove the shrimp with a slotted spoon and drain well. Set aside.
⏱️ 3 min•🌡️ 212 - 3
Heat the wok over high heat. Add 2 tablespoons of cooking oil. Once the oil is shimmering, add the minced garlic and half of the chopped scallions. Stir-fry until fragrant, about 30 seconds.
⏱️ 1 min - 4
Add the blanched shrimp to the wok. Squeeze in the oyster sauce and toss vigorously to coat the shrimp evenly with the aromatics and sauce.
⏱️ 1 min - 5
Add the blanched cucumber, carrots, and wood ear mushrooms to the wok with the shrimp. Season with salt and light soy sauce. Stir-fry on high heat for 1-2 minutes to combine all the flavors.
⏱️ 2 min - 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the stir-fry, stirring constantly until the sauce thickens. Drizzle in the scallion oil and add the remaining chopped scallions. Give a final quick stir to ensure everything is well coated and glossy.
⏱️ 2 min - 7
Serve immediately with steamed rice.
⏱️ 1 min