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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 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
1 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.

 

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