In a preheated heavy 10 - inch skillet, placce the oil, salt, and pepper.
Shell the shrimp and cut the shrimp into 3 pieces and add to the skillet, cooking over moderate heat, and stirring constantly, for 5 minutes. Slice and add the mushrooms and the chicken bouillon. Cover the skillet tightly and cook over low heat for 5 mintues.
Blend the cornstarch, soy sauce, and water and add the mixture to the skillet. Cook for a few mintues more, stirring constantly, until the juice thickens and the mixture is very hot.
Serve immediately with hot boiled rice.
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