Tuesday, January 1, 2013

Tuesday's Cupful: Shrimp W/ Mushrooms in Oyster Sauce

The Mixed Stew crew continues to celebrate the Holidays. We hope everyone enjoys a week of yummy repeats. We will be back on January 7 with new and tasty posts.   

Prawns are sexy in this Asian classic
Need a Chinese food fix? You don't have to order out. Shrimp with mushrooms in oyster sauce is deceptively easy to prepare compared to other Chinese entrees, such as sweet and sour dishes. Dark colored oyster sauce enhances the seafood flavors of shrimp and earthy tastes of cooked mushrooms. Preparing this dish created a kitchen filled with the aromas of oysters and a shrimp-stir fry. The Mixed Stew crew definitely had second servings of this Asian staple. Here is our recipe:

What you will need:

1 large fry pan
1 wooden spoon
3 tablespoons cooking oil
1 garlic clove, chopped
1 medium-size yellow onion, sliced
12 large or 14 medium-size prawns, shelled and veined
1/3 cup oyster sauce
6 button mushrooms, sliced
¼ cup, green onion, sliced
½ cup water with 1 teaspoon cornstarch diluted
Pinch of salt and pepper
Cooking and Directions:
Heat pan on medium-high heat. Add oil and throw in yellow onion and garlic. Let onion and garlic sautee until onion turns translucent. Add salt, pepper, and prawns to pan. The shrimps should grill nicely in seasoned oil. They should also gain a pinkish color from cooking. Stir occasionally to avoid burning garlic or overcooking shrimp. Let shrimp cook for 6-8 minutes. Add oyster sauce and stir well. Next, add sliced mushrooms. Let mushrooms cook for another 3 minutes. Finally, add cornstarch liquid and green onions. Continue to stir well. The ingredients should end up coated in an oyster flavored sauce. Serve immediately.

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