800 g of shrimp
4 tablespoons of olive oil
2 cloves of white garlic, finely chopped
300 g of shiitake mushrooms sliced
4 tablespoons of store-bought oyster sauce
Salt to taste (optional)
Thai-style cooked rice to serve with
Quickly fried fresh parsley leaves for garnish
800 g of shrimp
4 tablespoons of olive oil
2 cloves of white garlic, finely chopped
300 g of shiitake mushrooms sliced
4 tablespoons of store-bought oyster sauce
Salt to taste (optional)
Thai-style cooked rice to serve with
Quickly fried fresh parsley leaves for garnish
Using a sharp knife specifically designed for cutting meat, cut the shrimp into small pieces
In an anti-adhesion skillet, heat some olive oil and sauté the shrimp over high heat, stirring occasionally, for 10 minutes
Add the minced garlic, mushrooms, and oyster sauce and stir-fry
Reduce the heat and simmer, stirring occasionally, for another 5 minutes
If needed, add more salt or 1 additional tablespoon of oyster sauce
Serve the shrimp stir-fry with Thai-style cooked rice, garnished with quickly fried fresh parsley leaves
