SHRIMP STIR-FRY WITH TOFU AND EAR MUSHROOM
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb 1/2 kg of medium to large prawns (shelled and deveined)
- 1/2 C of dried ear mushroom (soaked and it will double in size – cut into smaller pieces)
- 2 cloves garlic (pressed or finely minced)
- 2 stalks of spring onion (cut into 1/2-inch length)
- 1 Tbsp of oyster sauce
- Dash of white pepper
- 1 box of soft-medium tofu (sliced into 1/2-inch thick)
- 1/2 cup – 1 cup of hot water
- 1 Tbsp of corn starch (mix with a little bit of water)
- 2 Tbsp of Canola Oil
Instructions
- 1
In a small pot/sauce pan, bring some water to boil and add in the ear mushroom. Boil until they are soft, so you don’t have to stir-fry them too long to get them to soften
- 2
Preheat your wok/ pan with oil. Add in garlic and stir fry for 10 seconds. Add in the ear mushroom and stir fry for about 1-2 minutes. Add in the shrimps and saute until they turn pink. Add in the oyster sauce and pepper
- 3
Add in the tofu and gently mix well. Add in some water, if you want it more saucy, add more water and taste to adjust seasoning. Bring it to boil. Once it starts boiling, add in the corn starch to thicken the sauce. Continue cooking for another 1 minute. Turn off the heat
- 4
Sprinkle with the chopped spring onion