Stir fried shrimp with oyster mushrooms and enoki mushrooms in abalone sauce

Ingredients

• 2 cups oyster mushrooms cut into strips
• 2 cups enoki mushrooms
• 1 lb medium sized shrimp
• 6 cloves garlic
• 2 Tbsp cooking oil
• 2 Tbsp Chinese white cooking wine
• 1 tsp chicken broth powder
• 3 Tbsp abalone sauce

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Preparation

• Before you begin, make sure you cut about 1 inch off the end of the enoki mushrooms and break them apart so that they are not all in one big clump.
• Heat up 1 Tbsp cooking oil in a wok on high heat. Once the oil is hot enough add in 3 chopped cloves of garlic. As soon as the garlic starts to brown, throw in the shrimp.
• Toss the shrimp around. Do not cook the shrimp completely, only half way through or until all the shrimp have turned a slight pink colour. Dish out the shrimp and set aside.
• Heat up 1 Tbsp cooking oil in a wok on high heat. Once the oil is hot enough add in 3 chopped cloves of garlic. As soon as the garlic starts to brown, throw in the oyster mushrooms.
  
• Add 2 Tbsp Chinese cooking wine and 1 tsp chicken broth powder. Toss until the mushrooms start to soften. This is the Chinese cooking wine I like to use, no particular reason.
• Next, add in the enoki mushrooms and toss for another minute or until the enoki mushrooms start to soften. As soon as the mushrooms soften, pour the shrimp back into the wok.
• Add 3 Tbsp abalone sauce. Stir for another minute or two and plate.

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