Ginger Shrimp With Oyster Mushrooms Recipes

SHRIMP STIR FRY RECIPE WITH GARLIC & GINGER

Steps:

• In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
• Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
• In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.
• Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
• Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.

GARLIC SHRIMP & MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
• Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
• Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!

GINGER SHRIMP WITH OYSTER MUSHROOMS

Steps:

• in a small bowl, mix the stock, sesame seeds, ginger root, soy sauce, hot pepper sauce, and cornstarch mix until well blended, set aside.
• in a large skillet or wok, heat 2 tablespoons of oil.
• stir fry the carrots for 3 minutes, remove from wok and set aside.
• add 1 tablespoon of oil to wok, add mushrooms stir fry for 2 minutes, remove from wok and set aside.
• add more oil to wok if needed, add the shrimp, bell pepper, garlic, and stir fry until shrimp turns pink.
• stir the sauce mixture and pour over the shrimp in wok.
• cook until mixture bubbles, then add the carrots, and mushrooms.
• cover and cook for another 2 minutes.
• transfer to a platter and garnish with cilantro.
• serve immediately.

STIR FRIED SHRIMP WITH OYSTER MUSHROOMS AND ENOKI MUSHROOMS IN ABALONE SAUCE

Steps:

• Before you begin, make sure you cut about 1 inch off the end of the enoki mushrooms and break them apart so that they are not all in one big clump.
• Heat up 1 Tbsp cooking oil in a wok on high heat. Once the oil is hot enough add in 3 chopped cloves of garlic. As soon as the garlic starts to brown, throw in the shrimp.
• Toss the shrimp around. Do not cook the shrimp completely, only half way through or until all the shrimp have turned a slight pink colour. Dish out the shrimp and set aside.
• Heat up 1 Tbsp cooking oil in a wok on high heat. Once the oil is hot enough add in 3 chopped cloves of garlic. As soon as the garlic starts to brown, throw in the oyster mushrooms.
• Add 2 Tbsp Chinese cooking wine and 1 tsp chicken broth powder. Toss until the mushrooms start to soften. This is the Chinese cooking wine I like to use, no particular reason.
• Next, add in the enoki mushrooms and toss for another minute or until the enoki mushrooms start to soften. As soon as the mushrooms soften, pour the shrimp back into the wok.
• Add 3 Tbsp abalone sauce. Stir for another minute or two and plate.

ROASTED SHRIMP AND MUSHROOMS WITH GINGER AND GREEN ONIONS

Steps:

• Preheat oven to 500°F. Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.
• Pull off legs from shrimp. Rub most of onion mixture under shells of shrimp. Arrange shrimp in single layer on large baking sheet. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet. Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes. Divide between 2 plates.
• MORE INFO:
• If you can't find deveined shrimp, use scissors to cut along the back side of each shrimp, exposing the vein. Remove the vein, leaving the shell intact.

SPICY SHRIMP WITH OYSTER SAUCE

Steps:

• Prepare a fresh prawn
• Cut off the prawn gun, prawn legs, and prawn whiskers, wash them and control water for later use
• Prepare two celery
• Cut into sections for later use
• Rinse it off with clean water
• Ginger and garlic are sliced separately and used
• Prepare chili powder and dried chili
• Prepare a portion of bean paste
• Put oil in the pan, add dried chili, ginger, garlic and pepper to the cold oil in the pan
• Add chili powder and stir fry until fragrant
• Stir-fry red oil on low heat
• Add the prepared prawns and turn on high heat
• Stir fry the scent of shrimp
• Add light soy sauce, oyster sauce, tomato sauce
• Add a spoonful of bean paste
• Continue to fry until fragrant, add boiling water to boil
• When the soup is almost dry
• Add celery
• Stir-fry over high heat, add salt and sugar and stir-fry until cooked
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SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN OYSTER SAUCE

Steps:

• Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.
• Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.
• Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp.
• Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. Stir-fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve.