Now back to this dish, the original recipe used green asperagus, but green asperagus is apparently quite rare in Belgium, the supermarts here usually sell the white ones. Even if I manage to find green asperagus, it is so horrendously expensive that I sometimes wonder if it is considered a delicacy here. Anyway, I swopped asperagus with snow peas which was also quite expensive, 250g cost 2,50 euro which meant that 1 kg cost 10 euro? Even imported chinese pak choy at 3,30 euro per kg costs cheaper than snow peas!
Anyway, this is really quite an easy and delicious dish. Even though snow peas are expensive, I don't mind buying them regularly to stir-fry with oyster mushrooms.
|Can you see the smoke from the dish? No time to take foto, just point and shoot, and off it went on the dining table!|
Recipe adapted from ThaiFood&Travel
250g oyster mushrooms, shredded into small pieces
250g snow peas (replacing green asperagus)
15 big prawns, shelled and deveined
2-3 tbsp vegetable oil
4 cloves garlic, finely chopped
1 tbsp chinese cooking wine (or sherry)
2 tbsp oyster sauce
1 tbsp thai fish sauce
pinch of pepper to taste
pinch of sugar to taste
1. Heat up a wok over high heat until it is smoking. Add 2-3 tbsp cooking oil, and swirl the wok with oil to coat the surface.
2. Add in garlic followed by prawns and stir-fry for 30 sec until the prawns start to turn pink.
3. Add in the snow peas and oyster mushrooms and continue to stir-fry.
4. Add in the seasonings (chinese cooking wine, oyster sauce, thai fish sauce) and stir well, make sure that veggies are well-coated.
5. Sprinkle with a dash of pepper and sugar to taste. When the veggies are cooked, remove from heat and serve warm with rice.
I am submitting this dish to the Little Thumbs Up event (Mushrooms) hosted by Joyce of Kitchen Flavours at this link, organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY.