STIR-FRY WITH SHRIMP WOW! ENJOY DAN:

         SHIITAKE, SHRIMP, AND SNAP PEA STIR FRY by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1/4-cup mirin

2 tablespoon oyster sauce

1teaspoon Chile garlic sauce

1/2-teaspoon cornstarch

2 tablespoon soy sauce

3 teaspoons grape-seed oil

1 pound raw shrimp, peeled and deveined

3 cloves garlic, minced

1 thumb-size fresh ginger, minced

2 cups dried mushroom blend (shiitake-ya)

1 cup cherry tomatoes, halved

2 cup sugar snap peas

2 scallions cut on the bias in 1/2-inch pieces.

 

DIRECTIONS:

 

1.     Soak the dried mushroom blend in hot boiling water for 20 minutes.

2.     Drain and cut into bit size pieces.

3.     Combine mirin, oyster sauce, soy sauce, hot sauce and corn starch in a bowl.

4.     Heat 2 teaspoon oil in a wok over medium-high heat.

5.     Add shrimp and sauté, turning once, until pink, about 3 minutes.

6.     Transfer to a plate.

7.     Add reaming teaspoon of oil, garlic and ginger to the wok.

8.     Stirring constantly for 1 minute.

9.     Add mushrooms, tomatoes, snap peas and sauté for 1-2 minutes.

10.                        Add oyster sauce and stir to coat.

11.                        Cover and cook until the sauce has thickened about 1 minute.

12.                        Add shrimp, cover and cook until vegetables are tender-crisp, about 1 minute.

13.                        Garnish with scallion.

                                                         ENJOY DAN:              BON-APPETITE!!