Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus

This is one of our favorites.

• Ready In: 40 mins
• Serves: 4

Ingredients

• For the Marinade

• 1⁄2  egg white
• 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

• For the Sauce

• 1  tablespoon light soy sauce
• 2  teaspoons oyster sauce
• 2  teaspoons rice wine
• 2  teaspoons cornstarch
• 1⁄3 cup  chicken stock

Directions

1. For the marinade: Mix together all of the ingrediants in a bowl.
2. Marinate the shrimp in the refrigerator for 30 minutes.
3. For the sauce: Mix all of the ingredients in a bowl and set aside.
4. Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
5. Remove, drain, and set aside.
6. Reserve the leftover oil.
7. Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
8. Remove, drain, and set aside.
9. Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
10. Add the shrimp, cucumber, and wood mushrooms to the wok.
11. Add the sauce, and stir-fry for 15 seconds.
12. Serve.