Oyster Sauce Shrimp with String Beans (青豆角蠔油蝦, Ceng1 Dau6 Gok3 Hou4 Jau4 Haa1)

Shrimp and oyster sauce make a great taste combination. The other ingredients – string beans and Shiitake mushrooms – are easily obtained and pair well with shrimp. The salted radish is the ingredient that’s uncommon in this dish. Salted radish is slightly sweet and salty at the same time, and provides an added crunch to the dish. You can buy them at your local Asian market.

Enjoy!

Ingredients

¾ lb.	375 g.	Shrimp meat (蝦仁, haa1 jan4), shelled and deveined
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) lengths
10	10	Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
2 oz.	60 g.	Salted radish, cut into ½-inch (15 mm.) pieces
		Oil for cooking

 

Sauce Ingredients

½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Oyster sauce (蠔油, hou4 jau4)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
		Shiitake mushroom rehydration liquid
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. Pour boiling water over the dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour or overnight.
2. Prepare the shrimp meat by removing the shells and veins. Marinate the shrimp for at least one hour or overnight in the refrigerator with the ground white pepper and sesame oil. If marinating the shrimp overnight, take it out of the refrigerator at least one hour before cooking.
3. Remove the Shiitake mushrooms from the rehydration liquid, remove the stems, cut them into ½-inch (15 mm.) pieces, and set aside. Reserve the rehydration liquid for later use in the cooking process.
4. Wash and cut the long beans into 2-inch (5 cm.) lengths.
5. Cut the salted radish into ½-inch (15 mm.) lengths.
6. Prepare and mix the sauce in a small bowl: add the ginger and garlic crushed in a garlic press, oyster sauce, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil. Add the salted radish and stir fry. Set the salted aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then remove them to the bowl with the salted radish.
3. Reheat the wok over high heat before adding oil and then the string beans. Stir fry the string beans to brown them. Add some of the mushroom rehydration liquid to facilitate heat transfer while browning the string beans. Add the contents of the bowl with the salted radish back into the wok and stir fry all the ingredients together.
4. Add the shrimp to the wok and stir fry all the ingredients together until the shrimp turn pink. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add more of the Shiitake mushroom rehydration liquid. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.