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Ear mushroom is named as such because of its resemblance to an ear once it is soaked and plumped up. It has a soft, jelly-like texture. It is quite common in the asian kitchen. My mom likes to use this mushroom to stir fry with seafood or chicken/meat. It has a mild flavour, and is useful for mixed mushroom recipes. It can be dried and rehydrated by soaking into a water. It will then swell up really big. I like the “crunchy” texture when you use it in stir-fry.
SHRIMP STIR-FRY WITH TOFU AND EAR MUSHROOM
Ingredients
- 1 lb 1/2 kg of medium to large prawns (shelled and deveined)
- ½ C of dried ear mushroom soaked and it will double in size – cut into smaller pieces
- 2 cloves garlic pressed or finely minced
- 2 stalks of spring onion cut into 1/2-inch length
- 1 Tbsp of oyster sauce
- Dash of white pepper
- 1 box of soft-medium tofu sliced into 1/2-inch thick
- ½ cup – 1 cup of hot water
- 1 Tbsp of corn starch mix with a little bit of water
- 2 Tbsp of Canola Oil
Instructions
- In a small pot/sauce pan, bring some water to boil and add in the ear mushroom. Boil until they are soft, so you don’t have to stir-fry them too long to get them to soften
- Preheat your wok/ pan with oil. Add in garlic and stir fry for 10 seconds. Add in the ear mushroom and stir fry for about 1-2 minutes. Add in the shrimps and saute until they turn pink. Add in the oyster sauce and pepper
- Add in the tofu and gently mix well. Add in some water, if you want it more saucy, add more water and taste to adjust seasoning. Bring it to boil. Once it starts boiling, add in the corn starch to thicken the sauce. Continue cooking for another 1 minute. Turn off the heat
- Sprinkle with the chopped spring onion
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