Shrimp With Chinese Yard Long Beans

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.

Cooking Method: Boiling, Grilling, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 59.3

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

2 teaspoon Oil
2 cup Chinese long beans, cut

Directions

1
Soak cloud ear mushrooms in 2 cups of water for 10 minutes to rehydrate.
2
Rinse the mushrooms thoroughly in a wire strainer to remove any sandy particles, then drain well.
3
Combine shrimp with 1 tablespoon sherry, 1/2 teaspoon salt, and 1 clove crushed garlic in a bowl.
4
Marinate the shrimp for 10 minutes.
5
Coat the marinated shrimp with 2 teaspoons of cornstarch.
6
Cut onions into julienne strips and prepare 1/2 cup of soup stock mixed with 1 tablespoon cornstarch.
7
Heat a wok or large skillet with 1 tablespoon salad oil over high heat until smoking.
8
Sprinkle the oil with a pinch of salt to prevent splattering.
9
Stir-fry the Chinese long beans for 2 minutes until crisp-tender.
10
Add the julienned onions and stir-fry for 1 minute.
11
Season the vegetables with 3 teaspoons light soy sauce and 1/2 teaspoon sugar, then remove from the wok and set aside.
12
Heat 1 tablespoon of oil in the wok until smoking.
13
Add the crushed garlic from the shrimp marinade and brown briefly.
14
Stir-fry the shrimp for 45 seconds until just cooked through.
15
Remove the shrimp from the wok and set aside.
16
Return the vegetables to the wok.
17
Add the drained cloud ear mushrooms, soup stock, and cornstarch-water mixture.
18
Heat the mixture until it comes to a boil and thickens.
19
Return the shrimp to the wok and toss to combine with the vegetables and sauce.
20
Season to taste with additional soy sauce and 2 teaspoons oyster sauce if desired.
21
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.

Keywords: shrimp, stir fry, chinese cuisine, yard long beans, cloud ear mushrooms, quick dinner, seafood, vegetables, soy sauce, oyster sauce, wok, asian cooking, healthy, easy recipe, weeknight meal

Read it online: https://www.chefs-mate.com/recipe/shrimp-with-chinese-yard-long-beans/