Shrimp and mushroom stir fry recipe 6740223
Ingredients
Main
- 12 ounces cremini mushrooms, quartered or sliced
- 1 pound large shrimp (31-35 per pound), peeled
- 2 tablespoons olive oil
- 3 scallions, chopped
For the simple stir fry sauce
- 1 1/2 cups chicken stock
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
Serving and garnish
- Cooked white rice, to serve
- Sesame seeds, for garnish
Instructions
- 1
Make the stir fry sauce - Whisk together the chicken stock, garlic, soy sauce, and cornstarch in a small bowl. Set aside.
- 2
Cook the mushrooms - In a large skillet or wok over medium heat, add olive oil and mushrooms. Cook until the mushrooms soften and turn brown in spots around the edges, about 8 minutes.
- 3
Add the shrimp - Once the mushrooms are cooked to your liking, add the shrimp to the skillet. If the skillet is very dry, add a fresh drizzle of oil to it to ensure the shrimp doesn't stick. Cook, stirring constantly, until shrimp are cooked through and no longer translucent, 2-3 minutes.
- 4
Finish the stir fry - Once shrimp are cooked, add all the stir fry sauce to the skillet and stir to combine. The finished sauce should just coat the stir fry ingredients, almost like a thin gravy. If the sauce thickens too much, stir in extra water by the tablespoon. If the sauce is too thin, let it simmer for 1-2 minutes and it will thicken. Lastly, stir in the chopped scallions.
- 5
Serve - Serve the shrimp stir fry spooned over cooked white rice garnished with sesame seeds.
