Stir-Fried Shrimp with Bok Choy and Straw Mushrooms
Stir-fried shrimp with rapeseed greens, straw mushrooms, and carrots.
Ingredients
Shrimp (washed and patted dry)
to taste
Salt
to taste
White pepper
to taste
Egg white (marinate 10 minutes)
to taste
Bok choy (washed)
to taste
Straw mushrooms (blanched and rinsed with cold water)
to taste
Carrot (peeled, pre-cooked then sliced)
to taste
Cooking wine
to taste
Water
to taste
Wet cornstarch
to taste
MSG
to taste
Cooking oil (50 g actually used)
to taste
Instructions
1
Marinate the shrimp
Wash and pat dry the shrimp, then toss with a suitable amount of salt, white pepper, and egg white and marinate for 10 minutes; wash the bok choy.
2
Prepare the vegetables
Add a pinch of salt to boiling water, blanch the straw mushrooms, remove, and rinse with cold water; peel the carrot, cook it through first, then slice.
3
Quick-fry the shrimp
Heat a suitable amount of oil in a wok to about 70% hot, add the shrimp and pass through the oil, separating and cooking them through, then remove and pour off the excess oil.
4
Stir-fry to combine
Leave a little oil in the wok, stir-fry the bok choy, carrot slices, and straw mushrooms, then return the shrimp to the wok, add cooking wine, salt, water, white pepper, wet cornstarch, and MSG, and stir-fry until evenly combined.
