Plump Shrimp and Mushroom Stir-Fry Rice Bowl (Chinese Style)
Turn leftover rice into a delightful meal! This Chinese-style shrimp and mushroom rice bowl is not only visually appealing and delicious but also incredibly easy to make. A perfect one-bowl meal bursting with flavor.
Got leftover rice in the fridge that needs a purpose? Let’s make a delicious rice bowl! This Chinese-style mushroom and shrimp rice bowl is a feast for both the eyes and the palate, and surprisingly simple to prepare. Each bite offers plump shrimp, vibrant vegetables, and savory mushrooms, making it a satisfying and impressive dish.
Chinese-Style Shrimp and Mushroom Rice Bowl Ingredients- 1 bowl of warm cooked rice
- 6 peeled shrimp
- 1/10 carrot, thinly julienned
- 1/10 zucchini, thinly julienned
- 1/4 onion, thinly julienned
- 1 bok choy, separated into leaves
- 1 shiitake mushroom, stem removed and thinly sliced
- Scallions, chopped (for aromatic oil)
- 0.5 tbsp chicken stock
- 1 tbsp oyster sauce
- 1 tbsp minced garlic
- 200ml water
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- A pinch of toasted sesame seeds (for garnish)
Aromatic Homemade Chili Oil Ingredients- 7-8 tbsp cooking oil
- 1.5 tbsp chili powder
- Scallions, chopped
- 7-8 tbsp cooking oil
- 1.5 tbsp chili powder
- Scallions, chopped
Cooking Instructions
Step 1
If using frozen shrimp, soak them in cold water to thaw. Once thawed, gently pat them dry with a paper towel.
Step 2
Prepare the vegetables: thinly julienne the carrot, zucchini, and onion. Slice the shiitake mushroom, removing the tough stem. Separate the bok choy leaves and wash them thoroughly.
Step 3
Finely chop the scallions. These will be used to create a fragrant scallion oil base.
Step 4
Let’s make our own chili oil for that authentic Chinese flavor! In a microwave-safe bowl, combine the cooking oil, chili powder, and chopped scallions. Microwave on high for 2 minutes, then an additional 30 seconds. This allows the flavors to infuse.
Step 5
For a cleaner chili oil, strain it through a coffee filter. This will give you a clear, flavorful oil without the sediment.
Step 6
Heat a wok or deep skillet over medium-low heat. Add the minced garlic, chopped scallions, and 2 tablespoons of the homemade chili oil. Sauté until fragrant, being careful not to burn the garlic. This step builds the aromatic foundation.
Step 7
Once the garlic is fragrant, add the thawed shrimp and all the prepared vegetables (onion, carrot, zucchini, shiitake mushroom) to the wok. Stir-fry over high heat until the vegetables are slightly tender but still have a bit of crispness. Exclude the bok choy for now.
Step 8
Continue to stir-fry for about 3 minutes. Then, season the mixture with chicken stock and oyster sauce. This will enhance the savory notes of the dish.
Step 9
Pour in 200ml of water and bring the mixture to a boil. Let it simmer for a few minutes to allow the flavors to meld together.
Step 10
When the sauce begins to boil, add the bok choy leaves. Cook for just about a minute until they are tender-crisp. You want them to retain a slight crunch.
Step 11
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour this slurry into the simmering sauce while stirring constantly. This will thicken the sauce, making it cling beautifully to the rice.
Step 12
Stir quickly as you add the slurry to ensure it incorporates smoothly and the sauce thickens evenly. Serve this delicious stir-fry generously over a bowl of warm rice. Garnish with a sprinkle of toasted sesame seeds for an extra touch of flavor and aroma. Enjoy your homemade Chinese-style shrimp and mushroom rice bowl!
