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Guest Post Spotlight
This week I am thrilled to welcome LeQuan from luvtoeat . She is a skilled cook and wonderfully proud Mom. We are always treated to beautiful photographs of LeQuan and her lovely family.
I have immense respect for the fact that she is one of the most gracious bloggers I know. When making my rounds, invariably I will see that LeQuan was already there leaving her words of support. Please visit luvtoeat. I promise you will make a very sweet new friend. Enjoy...
Hello all Lazaro Cooks' readers. I hope everyone is doing well. When Lazaro emailed me to ask me to do a guest post, I had to do a double take, or I guess in technology terms, a double click. That's right, I had to double click my in box button not once but twice to make sure that: 1. Lazaro did not make a mistake and that he did actually mean to send this email to me, and 2. that I was reading correctly and that he WAS asking me to do a GUEST POST.
I was so honored to even be considered as a possible guest poster on Lazaro's blog because I've read and seen the wonderful, witty, talented, and sincere guest posters whom he's had on here before. So the easy part was accepting this invitation, the hard part was thinking of a recipe to share on such a great blog.
I thought and thought and thought and had a few glasses of wine ;-) and thought some more, and finally came up with the perfect recipe. See, wine does do the body good, no? Or maybe that's milk I'm thinking about :-D. As a mother of two young ones, I'm always looking for quick and simple recipes, because anyone with young ones knows that time is of the essence. This recipe definitely fits that category.
Stir Fried Shrimp with Oyster Mushrooms and Enoki Mushrooms in Abalone Sauce
Serves: 4 - 6 people
• 2 cups (1 packet) oyster mushrooms cut into strips
• 2 cups (2 packets) enoki mushrooms
• 1 lb medium sized shrimp (peeled and deveined)
• 6 cloves garlic (chopped)
• 2 Tbsp cooking oil
• 2 Tbsp Chinese white cooking wine
• 1 tsp chicken broth powder
• 3 Tbsp abalone sauce
Before you begin, make sure you cut about 1 inch off the end of the enoki mushrooms and break them apart so that they are not all in one big clump.
Heat up 1 Tbsp cooking oil in a wok on high heat. Once the oil is hot enough add in 3 chopped cloves of garlic. As soon as the garlic starts to brown, throw in the shrimp. Toss the shrimp around. Do not cook the shrimp completely, only half way through or until all the shrimp have turned a slight pink colour (about 2 minutes). Dish out the shrimp and set aside.
Heat up 1 Tbsp cooking oil in a wok on high heat. Once the oil is hot enough add in 3 chopped cloves of garlic. As soon as the garlic starts to brown, throw in the oyster mushrooms.
Add 2 Tbsp Chinese cooking wine and 1 tsp chicken broth powder. Toss until the mushrooms start to soften. This is the Chinese cooking wine I like to use, no particular reason.
Next, add in the enoki mushrooms and toss for another minute or until the enoki mushrooms start to soften. As soon as the mushrooms soften, pour the shrimp back into the wok.
Add 3 Tbsp abalone sauce.
Stir for another minute or two and plate.
This dish goes well with white rice or any type of rice. On days when I don't have the time to cook, I like to cheat a little and use these types of already made sauces for a quick stir fry. When I do have time to cook, I like to cook up actual abalone dishes like this:
Which you'll find on my blog as well. I hope you enjoy this recipe.
It was a true privilege and honor of mine to be able to share this recipe with your lovely readers Lazaro. Thank you for this wonderful opportunity.
Please check out LeQuan at luvtoeat drop by say hello and sign up to follow a fun blog!