Fish Maw Stir-Fried with Shrimp

Fish Maw Stir-Fried with Shrimp 01

Not long ago, I introduce you to the Asian foodstuff widely known as Fish Maw. In both the commercially available forms, plain-dried, or deep-fried, it occurs most frequently as a component of soups and braised dishes. It is also used, however, in stir-fried preparations, and, today, I am doing such a dish using shrimp and button mushrooms. The permutations, of course, are endless, but this particular pairing is very nice …

Fish Maw Stir-Fried with Shrimp 02

For the ingredients, I am using a generous cup of reconstituted fish maw cut into strips, about 10 smallish shrimp, a half-cup of previously sautéed button mushrooms, some slivers of red bell pepper, and three scallions, with the white part sliced finely, and the green into two to three inch sections. For the sauce, I have used two tablespoons each of soy sauce and rice wine stirred together with a teaspoon of sugar.

 

Fish Maw Stir-Fried with Shrimp 03

To cook, heat a little oil in your pan and add the white part of the onion and the red bell pepper. As soon as they release their fragrance add the fish maw and saute until it starts to sear slightly. Then add the mushrooms, shrimp and the green part of the onion. When the shrimp is pink, and the green onions just wilted, throw in the sauce, cook it down until little remains but a slight glaze and then serve right away. That’s it …

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