Shrimp with Mo-Er Mushrooms and Cucumbers

Name: Shrimp with Mo-Er Mushrooms and Cucumbers (木耳炒蝦)
Yield: Serves 2 or 3 with rice as a main course.
Cuisine: Chinese
Ingredients: 1 large firm, slender cucumber; 1 tablespoon finely chopped fresh coriander or parsley; 2 tablespoons light soy sauce; 2 tablespoons dried mo-er mushrooms (presoaked); 1 tablespoon dry sherry; ½ cup water; 2 quarter -sized slices peeled ginger, minced; 1 large clove garlic, crushed and peeled; ¼ teaspoon salt; 1 pound medium shrimp, shelled; 1 teaspoon cornstarch dissolved in 1 tablespoon water; 5 tablespoons oil; Sprinkling black pepper; ¼ teaspoon sugar; ½ teaspoon salt; 2 teaspoons sesame oil

木耳炒蝦

Preparation info

Serves
2 or 3
with rice as a main course.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is light, bright, and refreshing. The emphasis is on natural flavor, texture, and color. Not “treated” in any way, the shrimp are briefly seared and steam-cooked before they are combined with vegetables in a delicate and aromatic sauce.

Ingredients

1 pound medium shrimp, shelled
2 tablespoons dried mo-er mushrooms (presoaked)
1

Asia
China
Main course

Method

Preparations

Shell the shrimp and devein if necessary; rinse and blot dry. Pour 1 cup hot water over the mo-er mushrooms and soak for 15 minutes. Rinse in cold water, pinching off any hard “eyes,” and drain. Cut off the ends of the cucumber; rinse and dry. To make a green-white pattern, peel