- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 pound tiger shrimp, peeled and deveined
- 1 cup chopped onion
- 1 1/2 cups sliced king mushrooms
- 1/2 cup chopped green bell pepper
- 3 cloves garlic, finely chopped
- 1 teaspoon minced fresh ginger
- 1/2 cup water
- 1 teaspoon oyster sauce, or to taste
- 1 pound fresh Chinese wheat noodles
- 2 cups bean sprouts
- Heat sesame oil and olive oil in a large wok or frying pan over medium heat; cook and stir shrimp and onion in the hot oil until coated. Mix mushrooms, green bell pepper, and garlic into shrimp mixture, stirring constantly. Add ginger and stir.
- Pour water and oyster sauce into shrimp mixture; simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 minutes. Stir well.
- Mix noodles and bean sprouts into shrimp mixture; toss to combine. Cook until noodles are heated through, 2 minutes. Toss again.
05/09/2018
recipepes.com
Shrimp Stirfry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
