Chau Har Kau Stir Fried Shrimp with Cucumber Black Wood Fungus
Elevate your stir-fry game with this vibrant and flavorful Chau Har Kau Stir Fried Shrimp with Cucumber and Black Wood Fungus. Tender shrimp, marinated in a blend of soy sauce and cornstarch, are perfectly stir-fried alongside crisp cucumber slices and earthy black wood fungus, creating a harmonious melody of textures. Infused with the warming notes of garlic, ginger, and green onions, this dish is brought together with a rich sauce of soy and oyster sauce, making it irresistibly savory. Ready in just 30 minutes, this quick yet impressive stir-fry is perfect for busy weeknights or an elegant dinner served with steamed rice or noodles. Packed with wholesome vegetables, umami-rich sauces, and protein, it’s a must-try for lovers of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 300 g Raw shrimp (peeled and deveined)
- 1 large Cucumber
- 15 g Dried black wood fungus
- 3 cloves Garlic
- 1 tsp Ginger
- 2 stalks Green onion
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 tbsp Cooking oil
- 0.5 tsp Salt
- 0.25 tsp White pepper
Instructions
Rehydrate the dried black wood fungus in warm water for 20 minutes, then rinse thoroughly and trim any hard stems. Cut into bite-sized pieces and set aside.
Wash the cucumber, cut it in half lengthwise, and use a spoon to scrape out the seeds. Slice into thin half-moons and set aside.
Prepare the shrimp by patting them dry with a paper towel. Marinate them with 1 teaspoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of white pepper. Set aside for 10 minutes.
Finely mince the garlic and ginger. Slice the green onions into 1-inch pieces, separating the white and green parts.
In a small bowl, mix the remaining soy sauce, oyster sauce, and 2 tablespoons of water. Set aside.
Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the marinated shrimp and stir-fry for 1–2 minutes until they are pink and just cooked through. Remove and set aside.
Add the remaining tablespoon of cooking oil to the wok. Add the garlic, ginger, and the white parts of the green onion. Stir-fry for 30 seconds until fragrant.
Add the black wood fungus and cucumber to the wok. Sprinkle with salt and white pepper, and stir-fry for 2–3 minutes until the cucumber softens slightly.
Return the shrimp to the wok and pour in the soy sauce and oyster sauce mixture. Stir well to combine, and let it cook for 1 minute to coat everything evenly.
Add the green parts of the green onion, give it one final toss, and remove from heat. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 7.7 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1748 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
