This vibrant stir-fry combines plump shrimp with the unique texture of cloud ear mushrooms and the crunch of Chinese yard long beans. The dish is anchored by a savory, slightly sweet sauce made with soy and oyster sauce, creating a harmonious balance of flavors. It’s an excellent weeknight dinner that comes together in under 30 minutes, offering a satisfying meal that feels restaurant-quality. The combination of crisp vegetables and tender seafood makes it perfect for serving over steamed rice. Light yet fulfilling, this recipe brings authentic Chinese home-style cooking to your table with minimal effort and maximum flavor.
Shrimp With Chinese Yard Long Beans
Description
This vibrant stir-fry combines plump shrimp with the unique texture of cloud ear mushrooms and the crunch of Chinese yard long beans. The dish is anchored by a savory, slightly sweet sauce made with soy and oyster sauce, creating a harmonious balance of flavors. It&# 226;ÂÂs an excellent weeknight dinner that comes together in under 30 minutes, offering a satisfying meal that feels restaurant-quality. The combination of crisp vegetables and tender seafood makes it perfect for serving over steamed rice. Light yet fulfilling, this recipe brings authentic Chinese home-style cooking to your table with minimal effort and maximum flavor.Ingredients
Directions
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Soak cloud ear mushrooms in 2 cups of water for 10 minutes to rehydrate.
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Rinse the mushrooms thoroughly in a wire strainer to remove any sandy particles, then drain well.
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Combine shrimp with 1 tablespoon sherry, 1/2 teaspoon salt, and 1 clove crushed garlic in a bowl.
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Marinate the shrimp for 10 minutes.
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Coat the marinated shrimp with 2 teaspoons of cornstarch.
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Cut onions into julienne strips and prepare 1/2 cup of soup stock mixed with 1 tablespoon cornstarch.
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Heat a wok or large skillet with 1 tablespoon salad oil over high heat until smoking.
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Sprinkle the oil with a pinch of salt to prevent splattering.
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Stir-fry the Chinese long beans for 2 minutes until crisp-tender.
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Add the julienned onions and stir-fry for 1 minute.
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Season the vegetables with 3 teaspoons light soy sauce and 1/2 teaspoon sugar, then remove from the wok and set aside.
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Heat 1 tablespoon of oil in the wok until smoking.
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Add the crushed garlic from the shrimp marinade and brown briefly.
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Stir-fry the shrimp for 45 seconds until just cooked through.
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Remove the shrimp from the wok and set aside.
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Return the vegetables to the wok.
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Add the drained cloud ear mushrooms, soup stock, and cornstarch-water mixture.
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Heat the mixture until it comes to a boil and thickens.
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Return the shrimp to the wok and toss to combine with the vegetables and sauce.
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Season to taste with additional soy sauce and 2 teaspoons oyster sauce if desired.
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Serve immediately over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.3kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 7.2mg1%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 3.2g13%
- Sugars 4.0g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions: Barbecue pork, beef, chicken, or fresh pork may be substituted for the shrimp.
Preparation: Ensure cloud ear mushrooms are rinsed thoroughly to avoid grit in the final dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave.
