Soaking time for mushrooms 10-20 minutes
Prep time: 10 minutes
Cooking time: 8 -10 minutes
Serves 2-4 (depending on how many vegetables used)
1lb/450g large uncooked shrimp, peeled
Vegetables vary depending on what's in your fridge or pantry. Here's what I used this time
1/2 tin baby corn cobs, drained and cut in half
1 cup cremini mushrooms, sliced
1/2 cup dried Chinese Shitaki mushrooms, re-hydrated & sliced (reserve the mushroom water for the sauce)
1 onion, cut in wedges
2 cups or so sweet snow peas
2 cups small red, yellow & orange peppers, seeded and cut into wedges
3 cups or so of spinach leaves, coarsely chopped
1-2 tbsp canola oil (enough to cover the bottom of the pan)
Sauce: a dash of this and a dash of that -
1 clove garlic, minced or sliced on a microplane (my latest fave slices them paper thin)
1" nub of ginger, finely grated
dash of dark soy (it's thicker and sweeter, but still salty so use sparingly)
dash or two of hoisin sauce
1 tbsp or so Asian chili garlic sauce or Sriracha sauce
dash of sesame oil
(reserved mushroom water only if needed)
1. Prepare all ingredients and line up sauces by the stove, as this cooks up very quickly.
2. Heat oil in a wok or large heavy bottomed skillet over high heat. When it almost starts to smoke, add the onion wedges and mushrooms. Toss and cook for 2-3 minutes. Add the peppers, corn cobs, shrimp, ginger and garlic. Toss well for another minute or so.
3. Add the soy sauce, hoisin and chili sauce as well as the chopped spinach. Toss and allow the natural juices to mix with the sauces. The shrimp should be pink when cooked through. (2-3 minutes). If the sauce starts to disappear before the shrimp are done, add a little mushroom water. Continue to toss until done.
Serve over rice or as we did, just as is.