Ingredients
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-
1/2
-
1
-
1/2
-
2
-
-
8
-
1
-
6
-
1
-
-
-
-
-
Directions
Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus, This is one of our favorites., Im re-posting this because I somehow left off the stars. First printed on Oct 21, 03. I just finished cooking (and eating) this, and it is absolutely delicious! I followed the recipe as it is given, except used Japanese cucumbers which don’t need peeling or seeding. This made the recipe much quicker and easier. We like a lot of vegetables in our Chinese dishes, so used about twice as many mushrooms and 4 medium cucumbers. I did make the sauce as stated, but I didn’t use all the salt and pepper in the marinade because I wanted to taste the finished dish first. Actually I had to add some salt and pepper later, so next time I will use close to the amounts in this recipe. There will be a next time. I forgot to say that this is beautiful, with the pink shrimp, green cucumbers and black mushrooms, and would be an excellent choice for a party., This is one of our favorites.
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Steps
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1
Done
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For the Marinade: Mix Together All of the Ingrediants in a Bowl. |
|
2
Done
|
Marinate the Shrimp in the Refrigerator For 30 Minutes. |
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3
Done
|
For the Sauce: Mix All of the Ingredients in a Bowl and Set Aside. |
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4
Done
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Heat the Oil in a Wok or Skillet and Stir-Fry the Shrimp For 20 Seconds. |
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5
Done
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Remove, Drain, and Set Aside. |
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6
Done
|
Reserve the Leftover Oil. |
|
7
Done
|
Heat 1-2 Tablespoons of the Reserved Oil in the Wok and Stir-Fry the Cucumber For 30 Seconds. |
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8
Done
|
Remove, Drain, and Set Aside. |
|
9
Done
|
Heat 1-2 Tablespoons of the Reserved Oil in the Wok and Add the Ginger and Garlic. |
|
10
Done
|
Add the Shrimp, Cucumber, and Wood Mushrooms to the Wok. |
