Typical of the lightly seasoned classical Cantonese sautéed vegetable and seafood dishes, this dish features the contrasting textures of the shrimp, cucumber and mushrooms.
Ingredients
- 1 lb (500 g) shelled deveined jumbo or extra-large shrimp
- 1 tbsp (15 mL) Chinese rice wine, sake or dry sherry
- 1/2 tsp (2 mL) salt
- 1 English cucumber
- 8 oz (250 g) oyster mushrooms
- 4 green onions
- 1 cup (250 mL) peanut or vegetable oil
- 2 cloves garlic, minced
- 1/2 cup (125 mL) sliced celery
- 1/2 cup (125 mL) chicken stock
- 1 tbsp (15 mL) light soy sauce
Steps
- Halve shrimp lengthwise; toss with wine and salt. Let stand for 10 minutes. Rinse under cold water; pat dry with paper towels. Meanwhile, using vegetable peeler, peel off half of the cucumber peel in strips. Halve cucumber lengthwise and scrape out soft core using spoon. Slice diagonally into 1/2-inch (1 cm) wide slices. Cut off ends of mushroom stems; tear larger mushrooms in half lengthwise. Cut green onions diagonally into 1-1/2-inch (4 cm) lengths. Set aside.
- In wok or skillet, heat oil over high heat until haze forms over surface; fry shrimp, stirring, until just cooked through to centre, 20 to 30 seconds. Using slotted spoon, transfer to bowl. Pour off all but 2 tbsp (30 mL) oil from wok; stir-fry onions, garlic and celery until fragrant, 10 to 20 seconds. Add cucumber; stir-fry for 10 seconds. Add stock and soy sauce; stir-fry until liquid is reduced to 3 tbsp (45 mL), 4 minutes. Add mushrooms; stir-fry until tender, 1 to 2 minutes. Add shrimp; stir-fry for 30 seconds.
