2 tbs peanut oil
2 cloves garlic, minced
1 lb or less shrimp, cleaned and butterflied
1 tbs light soy sauce
1 tbs dry sherry
1 bunch broccoli
8 dried black mushrooms, soaked in water (save water for sauce)
½ cup sliced Bamboo shoots
Cooking sauce:
½ cup chicken stock
1 tbs mushroom soy sauce
2 tbs oyster sauce
1 tsp sugar
1 tsp ginger, finely minced
1 tbs dry sherry
1 tsp sesame oil
1 ½ tsp tapioca (or corn) starch
Wash broccoli and drain. Cut broccoli in 1 inch pieces. Remove stems from black mushrooms and discard. Save mushroom soaking water. Slice mushrooms into bite sized strips. Mix chicken stock, dark soy sauce, oyster sauce, sugar, ginger, sherry, sesame oil, tapioca starch and reserved mushroom soaking liquid and set aside.
Combine shrimp, light soy sauce and dry sherry and set aside
Heat oil in wok. Add black mushrooms and bamboo shoots. Stir-fry 1-2 min. Remove from wok and keep warm. Heat oil in wok. Add broccoli and stir-fry 1 min. Add 2 tbs water to wok, lower heat, cover and cook 2 min. Remove cover, increase heat to high, and stir-fry until dry. Remove broccoli and set aside. Heat oil in wok. Add shrimp and garlic. Stir-fry until shrimp are opaque, return mushrooms, bamboo shoots, broccoli and sauce to wok. Stir-fry until thickened. Serve.
Serves 4
Wok on the Wild Side 