Friday, September 08, 2006

Spicy Shrimps, Shitake Mushrooms & Baby Bok Choy

Spicy Shrimps, Shitake Mushrooms & Baby Bok Choy

Prep time: 20 minutes
Cooking time: 10 minutes

Serves 4

1 tbsp vegetable oil
1 medium onion, chopped
½ lb/200 g shitake mushrooms, stemmed and sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp – 1 tbsp chili paste with fermented black beans (depending on how spicy you like your food)
1 tbsp Ketjap Manis (Indonesian Ketchup – if you can’t find that then use Hoisin sauce)
1 lb uncooked, peeled , deveined jumbo shrimp (but really any size will do - the bigger they are the longer they need to cook)
1 tbsp soy sauce
1 tbsp water

1. Use a large non-stick skillet set over high heat, add the oil and once it gets hot add the chopped onion and sauté until they are translucent (about 2-3 minutes). Add the shitake mushrooms and continue to sauté for another 3 minutes or until the onions and mushrooms start to turn golden.

2. Add the ginger, garlic, Ketjap Manis and chili paste and stir until they are well blended and you can smell the aroma (about 1 minute).

3. Lower the heat to medium – medium high and add the shrimp. Sauté until the shrimps turn pink around the outside but still translucent on the inside (2-5 minutes depending on the size of the shrimps). Do not let them cook completely or they will be rubbery by the time the bok choy is cooked.

4. Remove the shrimp mixture from the pan and add the bok choy plus the soy sauce and water, toss and stir for 2 minutes until the bok choy begins to wilt. Return the shrimp mixture to the pan and cover for 5 minutes to steam the bok choy, stirring once or twice.

5. Remove the cover and turn the heat up to reduce the sauce. I prefer to boil it to half to intensify the flavors but you could add 1 tbsp cornstarch dissolved in water to thicken it instead.

6. It’s great served over steamed rice or rice noodles or in a chicken broth as a hearty soup dish.

Related links:

No comments: