Stir-Fried Shrimp with Mushrooms


1 lb. Jumbo Key West pink (if possible) shrimp, shelled

1 package bean threads

snap peas or snow peas

shitaake mushrooms

2 shallots

a few slices ginger

one clove garlic

peanut oil

fish sauce

soy sauce

light brown sugar


Soak bean threads in hot water 15 minutes, while preparing other ingredients.

Chop shallots, ginger, and garlic.

In wok or sloped pan, heat enough peanut oil just to cover the bottom lightly.

Add shallots, ginger, and garlic. Stir as they cook.

Add mushrooms. Keep things moving. Add freshly ground black pepper.

Add shrimp and saute til golden, adding some light brown sugar and soy sauce.

When cooked, remove ingedients. Add a little more peanut oil to pan.

Saute the snap peas. When they're done, add back the shrimp, mushrooms, etc.

Add more soy sauce and sugar, and some fish sauce, maybe a little sesame oil.

Add the softened bean threads and stir to combine. They should be golden and translucent.

Add more sauces if necessary.


Serves 2.


Mark Bittman's Stir-Fried Shrimp with Okra

(adapted from NYTimes May 11, 2005)


1 lb. shrimp, shelled

Juice of ½ lime

1 tablespoon sugar

1 tablespoon olive oil and 2 tablespoons butter

1 lb. Okra, trimmed and slivered

¼ cup fresh parsley, chopped


Place shrimp in bowl with juice, sugar, and a pinch of salt. Toss and let stand 5 minutes.

Heat oil and butter over high heat. When butter foam subsides, add shrimp and marinade and cook, stirring, until shrimp is lightly browned (about 3 minutes).

With a slotted spoon, remove shrimp to plate, then add okra and cook 3-5 minutes, stirring occasionally, until lightly browned and crissped.

Add ½ cup water to pan and scrape up any pieces over high heat. Add parsley, stir, and then remove okra to serving plate and put shrimp on top, pouring any sauce left over that. Add salt to taste.