Shrimp Broccoli And Shitake Mushroom Stir Fry Recipes

SHRIMP, BROCCOLI, AND SHITAKE MUSHROOM STIR-FRY

Steps:

• Shrimp - Defrost shrimp. Rinse and dry with paper towels
• Garlic, onion, broccoli, mushrooms - Chop as directed
• Toss shrimp with 1 tbs. of corn starch and season with salt & pepper
• Make sauce by mixing together soy sauce, vinegar, sweetener, 2 tsp. corn starch, and chicken stock
• Heat a wok over medium-high heat. Add 1 tbs. oil and then shrimp to heated oil. Saute shrimp until outside is golden - it doesn't have to be cooked through all the way. Remove from pan and set aside
• Return pan to medium-high heat, and add remaining oil. Add garlic and then chopped onions with a dash of salt. Saute onions until softened, ~2 minutes
• Add broccoli with a dash of salt. Stir-fry for 2 minutes and then add sliced shitake mushrooms, also with a dash of salt
• Add shrimp back in shortly after the shitakes. Push all ingredients to the side of the pan to form a donut in the middle. Give sauce mixture a stir in case corn starch has sunk to bottom. Pour into the center of the pan. Wait for mixture to darken and bubble a lot. Then toss to coat everything
• Cook until shrimp is done (you'll just have to cut into a piece or take a bite). Remove from heat and add lemon juice. Season to taste with salt & pepper

SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.

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!

SHIITAKE, SHRIMP, AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.
• In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.