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Shrimp and Mushrooms
2 tablespoons vegetable oil
1 pound fresh shrimp, shelled and deveined
3 ribs celery, sliced on diagonal
½ pound fresh mushrooms, sliced OR an 8-ounce can sliced mushrooms, drained
1-2 tablespoons soy sauce
½ teaspoon ground ginger
¼ teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
½ cup beef broth OR 1 beef bouillon cube dissolved in ½ cup water
- Preheat 1-tablespoon oil in Wok at 375°F/190.5°C. Add shrimp and stir-fry 3-4 minutes or until opaque. Push up side of Wok or remove.
- Add remaining tablespoon oil to Wok, heat briefly. Add celery and stir-fry 1 ½ to 2 minutes or until just tender. Push up side. Add mushrooms and stir-fry 2 minutes for fresh, 1 minute for canned. Add soy sauce, ginger, and pepper. Stir to mix with mushrooms, and then push mushrooms up the side.
- Combine cornstarch with water and broth. Pour into Wok stirring until thickened. Return shrimp if removed. Stir gently to combine all ingredients. Reduce heat to warm for serving.