Ingredients for Chau Har Kau Stir Fried Shrimp With Cucumber Black Wood Fungus
- 1 large egg white
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons cornstarch, divided
- 1 pound raw shrimp
- 1 pound raw shrimp
- 3 tablespoons peanut oil, divided
- 1 cup cucumber, peeled, seeded and thinly sliced
- 1 inch piece fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 4 ounces dried black wood fungus, rehydrated and cut into strips
- 3 tablespoons light soy sauce, divided
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- Chicken Stock
- 1 1/2 teaspoons sesame oil, divided
- 1 tablespoon honey
- chopped green onions, for garnish (optional)
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How to Make Chau Har Kau Stir Fried Shrimp With Cucumber Black Wood Fungus
- **Marinate the Shrimp:** In a bowl, whisk together 1 tbsp soy sauce, 1 tsp cornstarch, ½ tsp sesame oil, and ¼ tsp white pepper. Add 1 lb shrimp and marinate in the refrigerator for 30 minutes.
- **Prepare the Sauce:** In a separate bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and ½ tsp cornstarch.
- **Stir-fry the Shrimp:** Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Add the marinated shrimp and stir-fry for 20 seconds until pink. Remove, drain, and set aside. Reserve the remaining oil in the wok.
- **Stir-fry the Cucumber:** Add 1 tbsp of the reserved oil to the wok. Add 1 cup thinly sliced cucumber and stir-fry for 30 seconds until slightly softened. Remove, drain, and set aside.
- **Sauté Aromatics:** Add 1 tbsp of reserved oil to the wok. Add 2 cloves minced garlic and 1 inch minced ginger. Stir-fry for 10 seconds until fragrant.
- **Combine & Finish:** Add the cooked shrimp, cucumber, and 4 oz rehydrated black wood fungus to the wok. Pour the prepared sauce over the ingredients and stir-fry for 15 seconds until the sauce thickens and coats everything evenly.
- **Serve Immediately:** Garnish with chopped green onions (optional) and serve hot over rice.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
4g
Fat
47g
Carbs
2g
