To be honest with you, I love making appetizers more than cooking big meals! It’s more fun. It’s easier to prepare and finish faster than main dishes. And also, I consider it as a portion controller for my diet plan(that's never work for me! haaa...) Just you know I use it as my excuse so I can eat as many things as I wanted to. I’ve been making varieties of appetizers for quite a while for my collection but I don’t really have time to post them. So, I’m just going to post them one by one for my own sake! ~___~
This appetizer is so easy and fun to make and I'm sure that if you make this for a cocktail party, your guests will be really impressed and appreciated your effort of making this light and tasty dish for them to try with a nice glass of chilled wine.
What you need:
2 packages shimeji mushrooms cut off the bottom root
1 cup onion chopped
3 clove garlic chopped
1 tbsp
ginger finely chopped
1/4 cup
parsley chopped1/4 cup oyster sauce
2 tbsp. canola oil
White or
black pepper
Cooked shrimp
Cooked shrimp
English cucumbers
diagonally slices
How to:
1. Put oil
in the pan over medium heat
2. Add garlic and onion, stir and cook for 2 minutes and then add
mushroom, oyster sauce and cook for 2-3
minutes. Add parsley and pepper, turn
off the heat.
3. Place cooked shrimp on top of English cucumber
slices and top with stir-fry shimeji mushrooms.
Enjoy!
^__^
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