Big Daddy's Kitchen

Big Daddy's Cooking with Attitude

Thai Chile

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Shrimp and Mushrooms with Spicy Bean Curd Sauce

A Big Daddy original. This dish is spicy and bursting with flavor. It's also easy to make and comes together quickly. Make this as spicy as you want by varying the amount chiles in the stir fry and the sauce.

2 tablespoons	peanut oil
1 pound	large uncooked shrimp, peeled
1 cup	sliced water chestnuts
1 large	sweet red pepper, thin sliced
2 cups	sliced mushrooms
1 tablespoon	fresh ginger, minced
3 cloves	garlic, minced
3 whole	dried red chili peppers (optional)
1 bunch	scallions cut into ½ inch pieces (White and light green parts)
Sauce:
4 tablespoons	rice wine or dry sherry
4 tablespoons	hoisen sauce
2 tablespoons	bean curd paste
1 tablespoon	black bean sauce
2 tablespoons	red wine vinegar
1½ tablespoons	granulated sugar
1 tablespoon	cornstarch
1 tablespoon	red pepper flakes

Slice and chop all necessary ingredients in advance.

Prepare the sauce by combining the wine and cornstarch and stirring until the cornstarch is incorporated then mixing the remaining ingredients together in a bowl.

Heat a wok over high heat; add the peanut oil and swirl to coat.

Add the whole chiles and stir fry for about 1 minute until it begins to darken. Add the garlic and ginger and stir fry until very aromatic, no more than a minute.

Add the scallions and red pepper and continue stir frying for 2 minutes. Add the water chestnuts and mushrooms and continue to stir fry until heated through, about 1 minute.

Add the sauce and shrimp and cook until well thickened and the shrimp have turned pink, another 1-2 minutes.

Serve with white rice.