Shrimp and Enoki Mushroom Stir Fry.
Sometimes an ingredient inspires a recipe. That's how it is was with the enoki mushrooms. When I saw the packet at the Korean Super Supermarket I wanted to have stir fry. These tiny mushroom are delicious.
(Enoki mushrooms are also available in Chinese supermarkets).
I'm always adjusting recipes to meet our health needs. This turned out perfect.
It's a simple recipe and fits diabetic needs.
It was even easier as I had all the other ingredients washed, chopped and in my freezer so lunch was ready quickly.
I pkt enoki mushrooms. (Cut off one inch from the bottom and rinse. I cut the clump into half which gave me long pieces.)
1 cup washed and cleaned shrimp.
1 cup green onions (sliced).
1 Tbsp grated ginger
1 Tbsp grated garlic
Hoisin sauce to taste. (I added 2 Tbsps)
Soy sauce to taste.
Vinegar to taste.
Olek sambal 1 tsp (chilli paste).
You can leave this out or substitute chopped green chillies.
2 Tbsp sesame oil (I like the flavor this imparts to Chinese dishes)
Optional: sliced canned water chestnuts, fresh snow peas, canned bamboo shoots.
Prepare all ingredients.
Heat oil in a skillet or wok.
Add green onions, ginger and garlic.
Stir fry one to two minutes.
Add other veggies if using and stir fry with shrimp till shrimp is cooked.
Add all sauces and spices, taste and adjust seasoning.
Add enoki mushroom and stir fry one minute.
My photograph above shows the dish more like a chop suey then a stir fry but I needed some 'gravy' so I could eat this with rice and I added a little extra hoisin sauce to it.
I ended up eating a small bowl at lunch without rice and was surprised the enoki mushrooms had the mouthfeel of noodles. I was glad I had left them three inches long.
I had it the next day too with crackers and slices of tomato.
Also for vegetarians there is a vegetarian hoisin sauce available.
Donna, this one's for you...I'm so busy working on my young adult mystery series I've neglected this blog. Your request to share diabetic recipes brought me back here.
