Serves 4
Ingredients
• 16 pieces raw shrimp (31/35), peeled and deveined
• 2 cups tomato chunks
• 4 cups shiitake mushrooms
• 2 cups snow peas
• 1/2 cup rice wine
• 6 teaspoons olive oil
• 2 teaspoons Sriracha sauce
• 2 tablespoons vegetarian oyster sauce
• 4 tablespoons garlic (minced)
• 2 tablespoons ginger (minced)
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
Preparation
1. Combine oyster sauce, Sriracha, rice wine, and cornstarch into a bowl. Set aside.
2. Heat 4 teaspoons of olive oil in a skillet over medium-high heat.
3. Add shrimp to the skillet, cook for 2 minutes per side, and transfer onto a plate.
4. Using the same pan, add the last 2 teaspoons of olive oil along with garlic and ginger. Stir for 30 seconds.
5. Once the garlic and ginger are lightly toasted, add tomatoes, mushrooms, and snow peas. Continue to stir for another minute.
6. Stir in the oyster sauce mixture. Once everything has been mixed well, cover and cook for another minute.
7. Add shrimp and cook for another 30 seconds.
8. Remove from heat, and mix in sesame oil.