I made an Asian dish one night and I needed something more to make it a complete meal. I wanted a handful of shrimp and since my P.S. doesn’t eat shrimp, he was going to get mushrooms. I just needed a zesty sesame ginger-type sauce that would tie it all together and stay with the Asian theme.
The recipe on the Can You Stay For Dinner blog sounded just right. I would skip adding the peppers and onions since my meal already had plenty of veggies. I could just use the sauce ingredients and finish it with first mushrooms, then shrimp. I also didn’t want it spicy, since my meal was already perfectly spiced, so I omitted the jalapeno. I used a good pinch of cayenne to give it a very light touch of heat.
I started by frying the shrimp for a minute or so, but since it was precooked I removed it quickly and set it aside. In the same skillet I added more oil and sautéed the sliced mushrooms until they were beginning to soften, about 3 or 4 minutes.
After stirring together the sauce ingredients, I poured it into the skillet and let it come to a boil, stirring constantly. I let it cook until it reduce down a bit and thickened, about 3 or 4 minutes.
I removed the mushrooms from the skillet and set them aside in a bowl, then put the shrimp back into the remaining sauce and let them heat through again, about 3 minutes, then served them on my dish. I added mushrooms to my P.S.’s dish, and dinner was served.
We loved the addition to our meal, which was Egg Foo Young. My shrimp were succulent and tangy with the ginger, vinegar and soy sauce combination. The mushrooms were still firm but coated with the luscious sauce. For the few minutes it took to make the extra layer of flavors, it was well worth it.
I’d make this dish again with the peppers and perhaps some bean sprouts, then put it on rice. It’s very tasty and quick to make if you use leftover diced chicken or pork instead of the shrimp. I’m not sure I’d use the jalapenos, not being a fan of very spicy foods. Maybe a very small diced jalapeno, or even a sprinkling of red pepper flakes would give a milder touch of heat.
15 Minute Ginger Shrimp Stir Fry
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
2 teaspoons sesame oil
2 teaspoons cornstarch
4 teaspoons canola oil
1 pound large shrimp, peeled and deveined (I used just a half pound precooked shrimp)
1 cup sliced mushrooms (I used baby bellas)
2 garlic cloves, minced
2 tablespoons finely chopped fresh ginger
1 jalapeño pepper, cored, seeded, and finely chopped (I substituted a pinch of cayenne)
In a small bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, and cornstarch.
In a large frying pan or wok set over medium-high heat, heat 2 teaspoons of the canola oil. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate. If using precooked shrimp, heat them for a minute or so then set them aside on a plate.
Add the remaining 2 teaspoons of the canola oil to the now-empty pan and add the mushrooms and cook, stirring frequently, until tender but still crisp, about 3 minutes. Add the garlic, ginger, and jalapeño and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add the soy sauce mixture, bring to a boil, and then reduce the heat to medium and simmer until thickened, 1 to 2 minutes. Return the shrimp to the pan and stir to coat in the sauce. Serve immediately over white or brown rice.