This is one of many dishes that my father-in-law makes that I really love. I love it because it is so yummy and very tasty. A dish that you cannot get tired of eating.
I will share how to make my own version of it.
In the photos, there are cubed chicken thighs included. I added it because I already defrosted it before thinking of making this dish. So yes, it is okay to use chicken too if you do not like shrimp… or use both like i did.
- 1 -2 lbs of peeled shrimp (if big cut into 2 or 3)
- 2 blocks (about 14 oz ea block) firm tofu, an inch cube
- 1 can sliced water chestnuts (8oz)
- 1/2 lb or 6-8 pcs shiitake mushrooms, sliced
- bunch of bokchoys (they will shrink a lot)
- 2 inches ginger, sliced
- 1 Tbsp garlic, chopped
- half of medium-sized onion, sliced
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp olive oil
- 1/3 cup oyster flavored sauce (all natural so it’s not too salty)
- 2 Tbsp cornstarch
- 1/2 – 1 cup water
- Deep fry or broil the tofu until golden brown and set aside.
- In a pot, pour olive oil then cook the garlic, onion & ginger
- Add in the mushrooms, cook for 2 minutes
- Add in the sliced water chestnuts, cook for 2 minutes
- Mix in the cooked tofu
- Add in the shrimp
- Season with salt and pepper
- Pour in the oyster sauce then fold it all together
- Add in the bokchoy then cover the pan for about 2-3 minutes
- In a separate bowl, mix water and cornstarch then pour it in the pot
- Sauce will be thickened and keep folding all the ingredients together
- Adjust oyster sauce or salt to your taste
- Add more water if you want to loosen the sauce or to make it less salty
- Serve it over steamed rice or quinoa