Shiitake Mushroom or Hed Hom in Thai are also known as Chinese Mushrooms or Japanese Black Mushrooms. Shiitake mushrooms have a pale brown to dark reddish brown cap that is generally two to four inches wide. The young mushrooms have an edge rolled inward, which nearly flattens out with age. The stems are tough and fibrous and are generally detached and discarded. The cap has creamy white gills on its underside and its flesh is firm and white. The mushroom grows in clusters on hardwood, such as oak, chestnut and beech. The flesh is meaty textured with a rich, smoky flavor and goes well with all foods. These mushrooms are supposed to be good for baby's cartilage.
- 450 grs fresh shrimp,
- 150 grs fresh shiitake mushrooms, stems removed
- ½ cup of spring onion, cut 2” length
- 2 tbsp vegetable oil
- 3 cloves of garlic, minced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- A pin of pepper
- Clean and remove the shrimp shell but leave the tails for good appearance.
- Then cut open the back of each shrimp to remove the veins.
- Simply wash the fresh shiitake mushroom and remove sterns.
- Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and shrimp for fry until turn to pink.
- Add fresh shiitake mushroom, oyster sauce, soy sauce and water (all ingredients in the wok)
- Stir quickly for 2-3 minutes then turn down the heat.
- Transfer to a serving place. Sprinkle with cut spring onion and pepper.
- Serve immediately with hot steamed rice….enjoy!! ^.^