Karl’s Stir-fried Mushrooms and Shrimp with Sichuan Garlic Sauce

The kid’s love mushrooms and, since son-in-law, Chris, is still avoiding noodles. I need to add a dish for Sunday’s dinner that will fill him up. Man does not live on meat alone, but he is trying with his keto diet.

Karl’s Stir-fried Mushrooms and Shrimp
with Sichuan Garlic Sauce

Karl’s Stir-fried Mushrooms and Shrimp with Sichuan Garlic Sauce

Ingredients

Sichuan Garlic Sauce

6 cloves garlic, coarsely chopped
1 green onion, white part only, finely chopped
1 Tbs. light soy sauce
1 Tbs. dark soy sauce
1 Tbs. chili garlic sauce
1 Tbs. shao xing rice wine
1 tsp. fresh ginger, minced
½ tsp. dark sesame oil
½ tsp. Sichuan pepper, coarsely ground

2 Tbs. peanut oil
½ lb. oyster mushrooms
½ lb. fresh shitaki mushrooms
14-10 medium shrimp, shelled and cut in half

3 green onions, green part only, finely chopped

Directions

1. Prep the garlic and green onion.

Tip: Save the two remaining what parts of the green onions for another dish.

2. Measure the soy sauce, chili garlic sauce, shao xing, and sesame oil into a cup and set it aside.

3. Put the peanut oil into a wok or large sauté pan and heat it over medium high heat.

4. When the oil is shimmering, add the mushrooms and stir-fry for 2-3 minutes, until the mushrooms are starting to pick up some color.

5. Add the shrimp and garlic. Stir-fry for one minute more.

6. Stir in the sauce in the cup and continue stir-frying until the sauce starts to thicken, about one more minute.

7. Stir in the Sichuan pepper and most of the green onions.

8. Transfer the mushrooms to a serving bowl and garnish with the remaining green onions.