Thursday, October 16, 2008

Shrimp, Chinese Sausage & Shitake Stir Fry

Shrimp, Chinese Sausages & Shitake Mushrooms Stir Fry
Adapted from A Spoonful of Ginger

Prep time: 20 minutes
Cooking time: 8 minutes

Serves 4

2 lb/950g large shrimp, peeled and cleaned
Shrimp Marinade:
3 ½ tbsp rice wine or sake
2 tbsp minced fresh ginger
1 ½ tbsp minced scallions (green onions) white part only
1 tsp sesame oil

1 tbsp canola oil
2 cloves garlic, minced
1 large sweet red pepper, seeded and cut into thin Julienne strips
3-4 links of smoked Chinese sausages (mine were pork & chicken and tasted of a hint of star anise), sliced across into ¼ - ½” rounds
1 cup dried shitake mushrooms, reconstituted in hot water while the shrimp is marinating (drain them, reserving the liquid and slice across)

¼ cup hoisin sauce
3 tbsp soy sauce
3 tbsp rice wine or sake
2 tsp sugar
1/3 cup water (or even better…the mushroom liquid, strained)

Garnish: finely chopped scallion greens ( I didn’t have any, but it would have been so pretty)

1. Combine all the marinade ingredients in a medium sized bowl and add the shrimp. Toss and let them marinate in the fridge for about 20 minutes. It will give you time to prepare the mushrooms and get the other ingredients ready.

2. Use a large non-stick skillet set over high heat, add the oil and once it gets hot add the garlic, sausages, sliced mushrooms and red pepper slices (about 1 minute). Add the sauce and heat until boiling. Add the shrimp with their marinade and toss well. Cover, reduce heat to medium and cook for 3 minutes. Uncover and turn the heat up again to thicken the sauce.

Serve over steamed rice or quick cooking Asian noodles…my preference is Hong Kong style Shrimp Noodles

Garnish with chopped scallions and serve.

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