Shrimp and Mushroom Stir Fry

01Method

1. 1

   Prepare the sauce: In a small bowl, combine the chicken stock, garlic, soy sauce, and cornstarch, whisking until smooth. Set the mixture aside.

2. 2

   Sauté the mushrooms: Heat the olive oil in a large wok or skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they soften and develop golden-brown edges, about 8 minutes.

3. 3

   Cook the shrimp: Add the shrimp to the pan with the mushrooms. If the pan looks dry, add a small splash of oil to prevent sticking. Stir continuously and cook until the shrimp are opaque and fully cooked through, 2–3 minutes.

4. 4

   Add the sauce and finish: Pour the prepared sauce over the shrimp and mushrooms, stirring to coat everything evenly. The sauce should lightly glaze the ingredients like a thin gravy. If it becomes too thick, loosen it with a tablespoon of water at a time; if too thin, allow it to simmer for 1–2 minutes until it reduces. Fold in the chopped scallions at the end.

5. 5

   Plate and serve: Spoon the stir fry over cooked white rice and finish with a sprinkle of sesame seeds.