Teriyaki Shrimp Sauce with Asparagus and King Pleurotus

Name: Teriyaki Shrimp Sauce with Asparagus and King Pleurotus
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A big Pleurotus eryngii; A few asparagus; I used 3 red Argentine shrimps peeled off Shrimp Head Shrimp Shell; a little shallot; Some Roasted White Sesame; a little ginger; Some Cooking oil; Some Teriyaki sauce; a little salt; a little Freshly ground black pepper

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Life is exercise, food is mashup~

I like to try various combinations of food, sometimes the taste is great, sometimes I am not satisfied. Just made the "Vietnamese Shrimp Roll", leaving a few shrimp heads and shells, throw them into the pot and slowly boil out the shrimp oil.

So in the end, there is this fresh and fragrant "Teriyaki Shrimp Sauce, Asparagus and Pleurotus eryngii"~

It is said that long names can be remembered, haha~

Pleurotus eryngii is tender and Q, and the skin is a little burnt. It is not an exaggeration to say that it is better than meat.

The asparagus is still fresh and crispy as always, but it is more of a world of smoke and fire.
In short, this dish is delicious and not discounted~"

Teriyaki Shrimp Sauce with Asparagus and King Pleurotus

1. Prepare all kinds of ingredients;

Teriyaki Shrimp Sauce with Asparagus and King Pleurotus recipe

2. Take the delicate part of the asparagus and cut it with an oblique knife. If you can't cut it well, you can just cut it into sections. Cut Pleurotus eryngii into hob pieces, not too small;

3. Add oil to the pan, slightly more than usual, add the chopped green onion and ginger, and stir-fry on low heat until the aroma penetrates;

4. Pour the shrimp head and shrimp shells and continue to stir-fry. Shrimp heads and shells should be washed and drained in advance;

5. Until the shrimp head and shrimp shell becomes crispy, the color becomes darker, and the oil in the pot turns red, remove the shrimp head, shrimp shell and green onion ginger, and reserve the shrimp oil in the pot for later use;

6. Pour in the oyster mushrooms, fry a few times over a low fire, then turn to a high fire, and fry the water vapor;

7. Pleurotus eryngii becomes darker in color, smaller in size and slightly charred at the edges, add teriyaki sauce;

8. After stir-frying a few times, add the asparagus segments and continue to stir-fry evenly. The asparagus becomes darker in color. Add appropriate amount of salt to taste, and it is ready to serve. Sprinkle with roasted white sesame seeds and freshly ground black pepper before serving.

Tips:
1. When cutting Pleurotus eryngii into pieces, do not be too small. During the subsequent frying process, Pleurotus eryngii will shrink and become smaller;

2. When frying shrimp oil, you can press the shrimp head with a shovel to double the effect;

3. Don't fry the asparagus for too long after putting it in the pot, it can be seasoned out when the color becomes darker, so as to keep the asparagus as crisp and tender as possible. So when choosing ingredients, choose the more tender part;

4. If you don't have teriyaki sauce, you can use thin salt light soy sauce, cooking wine and honey to make your own, the ratio is about 2:2:1. Honey can also be replaced with sugar, but the effect of hanging juice is better than honey.

5. This dish, if there is no shrimp oil, it is made into a vegetarian stir-fry, it is also very delicious~ I love the pleurotus eryngii so much that I can't eat enough for three meals a day~