I love mushrooms, any kind of mushrooms. My favorite are to make stir fry out of them or sauteing them. Just omit the shrimp if you want to make it vegetarian. Marinating shrimp with corn starch and sugar will prevent it from becoming dry and chewy. Instead, it gives it a nice and crunchy texture. The corn starch also act as a thickening agent when it's returned into the dish. This is a great dish to eat with steamed rice. You can get Lee Kum Kee Oyster Sauce or Vegetarian Mushroom Flavored Stir-Fry Sauce from local Asian supermarkets.
4 cups of mushrooms (I used a variety of fresh Shiitake, Oyster and King Oyster).
3 cloves garlic, chopped.
1 inch fresh ginger, sliced thinly horizontally.
1 cup onions, sliced.
2 tablespoon oil.
2 tablespoon Lee Kum Kee Oyster Sauce or Lee Kum Kee Vegetarian Mushroom Flavored Stir-Fry Sauce.
3 tablespoon soy sauce.
2 tablespoon sesame oil.
3/4 cup water.
salt and white pepper to taste.
1 lb. peeled shrimp.
1 tablespoon oil.
1 tablespoon soy sauce.
1 teaspoon sugar.
1 tablespoon corn starch.
Marinate shrimp with ingredients (A) for 5 minutes. Heat wok or pan on high flame. Add 1 tablespoon of oil. Add marinated shrimp when the oil is hot, fry for a few minutes until shrimp turns pink. Be careful not to overcook the shrimp (We're returning the shrimp into the dish so don't worry if it is not fully cooked). Set the shrimp aside.
Heat wok or pan again on high flame. Add 2 tablespoon of oil. When the oil is hot, add ginger, onion and garlic. Fry until onions are translucent. Add oyster sauce and soy sauce. Fry until the sauce is bubbly. Add mushrooms. Fry mushrooms for a few minutes. Add water and cover for about 5 minutes (this should sweat the mushrooms and you will end up with more than the initial liquid added into the wok or pan). Return the cooked shrimp and stir. Fry for about 5 minutes until shrimp are fully cooked and sauce thickens. Season with salt and white pepper. Serve warm.