Szechwan Shrimp

First, cut up the mushrooms and green onions. It doesn’t really matter how big or small; however you like them is fine.

Next, prepare the sauce. The most important ingredients are the first three: white cooking wine (you can use real wine if you prefer), hoisin sauce, and soy sauce. I use Tamari sauce because it’s richer and less salty than regular soy sauce.

Mix all the sauce ingredients (white cooking wine through green onions) together in a small bowl, and give it a good stir.

Defrost the shrimp if you need to. I usually get mine frozen and pre-cooked, so I all I need to do is thaw them.

Cook the rice according to package directions. I used regular old white rice. Then, throw it into a frying pan with the egg, soy sauce, and salt and pepper to taste. Stir constantly to make sure the egg mixes well with the rice.

Pour the vegetable oil into your wok (or frying pan, if you don’t have a wok). When the oil is hot, carefully add the shrimp into the pan.

If the shrimp is pre-cooked like mine, cook it until it changes shape from long and tender to small and firm. Otherwise, if you’re using fresh shrimp, cook it until it becomes pink.

Then, quickly drain the pan and throw in the veggies. Pour the sauce over the top and cook for a few minutes longer until the mushrooms are lightly browned and the bean sprouts are wilted but still crunchy.

Pour the shrimp mix over some of the fried rice and serve.