Chau Har Kau (stir Fried Shrimp With Cucumber, Black Wood Fungus

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons cornstarch
• for the shrimp
• 8 ounces raw shrimp, peeled and deveined and patted dry
• 1 cup peanut oil
• 6 ounces cucumbers, split, seeded, cut into slices
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 10 pieces dried black mushrooms, soaked in water for 30 minutes and drained
• 1 tablespoon light soy sauce
• 2 teaspoons oyster sauce
• 2 teaspoons rice wine
• 2 teaspoons cornstarch
• 1/3 cup chicken stock

Recipe

• 1 for the marinade: mix together all of the ingrediants in a bowl.
• 2 marinate the shrimp in the refrigerator for 30 minutes.
• 3 for the sauce: mix all of the ingredients in a bowl and set aside.
• 4 heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
• 5 remove, drain, and set aside.
• 6 reserve the leftover oil.
• 7 heat 1-2 tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
• 8 remove, drain, and set aside.
• 9 heat 1-2 tablespoons of the reserved oil in the wok and add the ginger and garlic.
• 10 add the shrimp, cucumber, and wood mushrooms to the wok.
• 11 add the sauce, and stir-fry for 15 seconds.
• 12 serve.