Stir-fried Shrimp with Baby Corn and Mushrooms Recipe

Stir-fried Shrimp with Baby Corn and Mushrooms

This delicious and easy to prepare Thai stir fry has a light but flavorful sauce made with garlic and brown sugar, with just a little oyster sauce, light soy sauce, and fish sauce for an authentic Thai flavor. The shrimp are carefully cooked for just the right amount of time so they remain soft and juicy. We use baby corns, straw mushrooms, and green onion for even more flavor, but you can substitute other types of vegetables such broccoli, kale, etc. for an equally tasty result.

Yield: 2 - 4 servings
Prep time: 10 Minutes
Cooking time: 5 Minutes
Ready in: 15 Minutes

Ingredients:
  • 8 - 10 Medium Shrimp (Prawn)
  • 10 - 15 Baby corns
  • 1 cup Straw Mushrooms
  • 2 - 3 whole Green onions
  • 3 large cloves Garlic
  • 2 Tablespoons Oyster Sauce
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon Fish Sauce
  • 1 teaspoon Coconut Sugar
  • 1/4 cup Water
  • 1 Tablespoon Vegetable Oil

Basic Directions:

1) Clean and devein the shrimp. Cut the baby corn, mushroom, and green onion. Chop the garlic and measure the sauces.

2) Fry the garlic in oil for about 15 - 30 seconds, then add the shrimp and fry them on each side until barely cooked, then remove from the oil and set aside.

3) Add the baby corn to the pan with 1/4 cup of water. Boil for about 2 minutes, then add the mushrooms, sugar, and sauces. Stir in well and cook for 1 minute.

4) Add the shrimp back to the pan, along with the green onion. Stir well and turn off the heat, letting the residual heat warm the shrimp and wilt the green onion. Serve immediately.

For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=98