Ingredients:
1/2 egg whites
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
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.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.