For Easter, we gave my sous chef a “mushroom grow” kit so he could grow his own pink oyster mushrooms. About a week later, they were ready for harvest, and we decided together to put them into a stir fry! Since Oyster Mushrooms have a seafoody texture and taste, we figured we’d pair them with some shrimp (which also has a seafoody texture and taste, mind you). Then, we broke out a bag of snow peas (and onions of course) to round out the dish, and we were off to the races! This is one of our favourite Stir Fries to date, and we are excited for the chance to go forage for Oyster Mushrooms later in the year to recreate (and expand our usage)!
Time: 25 Minutes
- Shrimp, peeled and deveined
- Snow Peas
- Oyster Mushrooms
- Soy Sauce
- 1 Tablespoon Corn Starch
- 1 Tablespoon Warm Water
- Sesame Seeds
- Prep your veggies:
- Slice your onion
- Cut the ends off your peas, and remove the string that runs all along the side of the pods.
- Peel and slice your garlic
- Slice your oyster mushrooms
- Heat some oil in your wok, and add your garlic, onions, and peas. Stir fry for a little while until your peas turn a vibrant green and begin to soften. Your onions should turn opaque at around the same time.
- Add, and stir in your mushrooms. Stir fry for a few more minutes.
- Add your shrimp, and spritz in some soy sauce. Cook until your shrimp has firmed and turned pinkish white.
- Combine your corn starch and water in a small cup, and stir to dissolve. Then, pour into your wok, and stir everything together to thicken your sauce.
- Lastly, sprinkle some sesame seeds into your wok, and toss all your ingredients together.
- Plate, devour, and enjoy!