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Mushrooms and Shrimp Orientale
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A quick stir fry

Kelli Greene


  • 5 tsp (25 ml) cornstarch
  • 5 tsp (25 ml) white wine or water
  • 1/2 tsp (2 ml) sugar
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) soy sauce
  • 1 cup (225 ml) chicken broth
  • 2 cups (475 ml) fresh mushrooms, sliced
  • 1 lb (.5 kg). shrimp
  • 1 medium onion, chopped
  • 5 oz (140 grm). can water chestnuts, sliced
  • 1 garlic clove, minced
  • 1/4 cup (60 ml) salad oil
  • Add cornstarch to white wine or water and stir to dissolve. Stir in sugar, salt, soy sauce and chicken broth. Set aside.
  • Toss together mushrooms, shrimp, onion, water chestnuts and garlic.
  • In wok or large skillet, heat salad oil. Add mushroom mixture and stir fry over high heat, 3 to 5 minutes, until shrimp turn pink.
  • Lower heat to medium, add cornstarch mixture and stir until sauce is slightly thickened and transparent.
  • Serve with rice.

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