Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus

Name: Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 egg white; 1 teaspoon salt; 1/2 teaspoon pepper; 2 teaspoons cornstarch; for the shrimp; 8 ounces raw shrimp, peeled and deveined and patted dry; 1 cup peanut oil; 6 ounces cucumbers, split, seeded, cut into slices; 1 teaspoon chopped ginger; 1 teaspoon chopped garlic; 10 pieces dried black mushrooms, soaked in water for 30 minutes and drained; 1 tablespoon light soy sauce; 2 teaspoons oyster sauce; 2 teaspoons rice wine; 2 teaspoons cornstarch; 1/3 cup chicken stock

Submitted by -JoeB

"This is one of our favorites."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

For the Marinade
¹⁄₂ egg white
1 teaspoon salt
¹⁄₂ teaspoon pepper
2 teaspoons cornstarch
for the shrimp
8 ounces raw shrimp, peeled and deveined and patted dry
1 cup peanut oil
6 ounces cucumbers, split, seeded, cut into slices
1 teaspoon chopped ginger
1 teaspoon chopped garlic
10 pieces dried black mushrooms, soaked in water for 30 minutes and drained
For the Sauce
1 tablespoon light soy sauce
2 teaspoons oyster sauce
2 teaspoons rice wine
2 teaspoons cornstarch
¹⁄₃ cup chicken stock

directions

For the marinade: Mix together all of the ingrediants in a bowl.
Marinate the shrimp in the refrigerator for 30 minutes.
For the sauce: Mix all of the ingredients in a bowl and set aside.
Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
Remove, drain, and set aside.
Reserve the leftover oil.
Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
Remove, drain, and set aside.
Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
Add the shrimp, cucumber, and wood mushrooms to the wok.
Add the sauce, and stir-fry for 15 seconds.
Serve.

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Reviews

I’m re-posting this because I somehow left off the stars. First printed on Oct 21, ’03. I just finished cooking (and eating) this, and it is absolutely delicious! I followed the recipe as it is given, except I used Japanese cucumbers which don't need peeling or seeding. This made the recipe much quicker and easier. We like a lot of vegetables in our Chinese dishes, so I used about twice as many mushrooms and 4 medium cucumbers. I did make the sauce as stated, but I didn't use all the salt and pepper in the marinade because I wanted to taste the finished dish first. Actually I had to add some salt and pepper later, so next time I will use close to the amounts in this recipe. There will be a next time. I forgot to say that this is beautiful, with the pink shrimp, green cucumbers and black mushrooms, and would be an excellent choice for a party.

mianbao