Stir-fried Shrimp with Brown Mushrooms

Total time: 30 minutes


  • 10oz (300gr) cleaned shrimp
  • 6oz (180gr) cremini (brown) mushrooms, trimmed, sliced
  • 1 rib celery, sliced
  • 1 medium onion, quartered, sliced
  • 2 cloves garlic, minced
  • 1 tbs minced fresh ginger, minced
  • 1 tbs sesame or walnut oil
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) chicken stock
  • 2 tbs dry sherry
  • 1 tbs cornstarch (Maizena, corn flour) dissolved in
  • 1 tbs mushroom or regular soy sauce plus 1 tbs water
  • 1 tbs white sesame seeds
  • 1 tbs black sesame seeds
  • Basmati Rice:
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 tsp butter
  • 1/2 tsp sesame or walnut oil
  • 1 cup (8oz, 240ml) chicken stock


  • Basmati Rice:
  • Heat butter and oil in a small saucepan over medium heat.
  • Add rice and sauté, stirring for 1 minute.
  • Add stock, cover and cook rice for length of time on package.  When done fluff with fork.
  • Heat olive oil in large skillet over medium-high heat.
  • Add onions, celery to skillet and sauté for 5 minutes, or until tender.
  • Add garlic, ginger, mushrooms and sauté 5 minutes longer
  • Add shrimp and sauté until they start to curl and turn opaque.
  • Add sesame oil and sauté a minute longer.
  • Add chicken stock and sherry, bring to a boil.
  • Add cornstarch mixture, stir until cleared and thickened.
  • Add more soy sauce if desired, according to taste.
  • To Serve:
  • Arrange Basmati on a 2 plates.
  • Spoon shrimp and mushrooms on top, sprinkle with sesame seeds and serve.