- 1 pound [454 g] fresh, uncooked large shrimps
- 8 ounces [227 g] fresh broccoli
- 2 [4-ounce / 113-mL each] cans whole button mushrooms
- 1 [8-ounce / 227-mL] can whole or sliced bamboo shoots
- 1 tablespoon [15 mL] vegetable oil
- 1/2 cup [125 mL] chicken stock or broth
- 1 teaspoon [5 mL] cornstarch
- 1 teaspoon [5 mL] oyster sauce
- 1/4 teaspoon [1 g] sugar
- 1/2 teaspoon [2.5 mL] pared grated fresh ginger root
- 1/8 teaspoon [0.5 mL] pepper
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- Shelle and remove back veins from shrimps.
- Cut broccoli into pieces.
- Drain mushrooms.
- Slice whole bamboo shoots into thin slices.
- Heat oil into wok over high heat.
- Stir-fry shrimps in hot oil until tender, about 3 minutes.
- Add broccoli to shrimps; stir-fry for 1 minute.
- Add mushrooms and bamboo shoots; stir-fry for 1 minute longer.
- Combine chicken broth or stock, cornstarch, oyster sauce, sugar, grated ginger root and pepper.
- Pour mixture all over shrimp-vegetables mixture.
- Cook stirring until liquid boils.
- Cook stirring for 1 minute longer.
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