Teriyaki Shrimp Oil Asparagus King Oyster Mushroom

Overview

Life is about exercise, and food is about mixing and matching~ I like to try various combinations of food. Sometimes the taste is great, but sometimes I am not satisfied. I just made Vietnamese shrimp rolls, and there were a few shrimp heads and shells left. I threw them into the pot and slowly boiled out the shrimp oil. So in the end, we have this fresh and fragrant teriyaki shrimp oil asparagus and king oyster mushroom~ It is said that long names can be remembered, haha~ The king oyster mushroom is tender and tender, and the skin is a little burnt. It is not an exaggeration to say that it tastes better than meat. The asparagus is still as fresh, sweet and crisp as ever, but it has a more earthly flavor. All in all, this dish is delicious without discounting~

Tags

• home cooking
• private kitchen
• common dishes
• old man
• dinner with friends
• spring recipes
• lunch
• asparagus
• edible oil
• freshly ground black pepper
• king oyster mushroom
• onions
• roasted white sesame seeds
• shrimp heads and shrimp shells
• teriyaki sauce
• ginger
• salt

Ingredients

Steps

1. 1 Prepare various ingredients;

   

2. 2 Cut the tender parts of the asparagus with a diagonal knife. If it doesn't cut well, you can just cut it into sections. Cut king oyster mushrooms into hob pieces, not too small;

   

3. 3 Add a little more oil to the pot than usual, add the chopped green onion and ginger, and stir-fry over low heat until the aroma comes out;

   

4. 4 Pour in the shrimp heads and shells and continue to stir-fry over low heat. The shrimp heads and shells should be washed and drained in advance;

   

5. 5 Until the shrimp heads and shells become crispy, the color becomes darker, and the oil in the pot turns red, remove the shrimp heads, shrimp shells, onion and ginger, and keep the shrimp oil in the pot for later use;

   

6. 6 Pour in the king oyster mushroom pieces, stir-fry for a few times over low heat, then turn to medium-high heat and stir-fry until the water vapor is dry;

   

7. 7 After the king oyster mushrooms become darker in color, smaller in size, and slightly charred at the edges, add the teriyaki sauce;

   

8. 8 After stir-frying for a few times, add the asparagus segments and continue to stir-fry evenly until the asparagus becomes darker in color. Add an appropriate amount of salt to taste and it is ready to serve. Sprinkle with roasted white sesame seeds and freshly ground black pepper before serving.