Name: Spicy Mushrooms and Shrimp
Uploaded: 2024-01-31T01:07:17.000Z
Description: This dish was made with my son in mind who loves mushrooms, sriracha and shrimp. I used mini beech mushrooms, fresh shiitake mushrooms and king oyster mushrooms added to garlic, onions, celery and bean sprouts. I like this Argentine shrimp because they’re very big, already cooked and deveined. I seasoned it with soy sauce, oyster sauce and sriracha (thickened with corn starch). My son loved it!

This dish was made with my son in mind who loves mushrooms, sriracha and shrimp. I used mini beech mushrooms, fresh shiitake mushrooms and king oyster mushrooms added to garlic, onions, celery and bean sprouts. I like this Argentine shrimp because they’re very big, already cooked and deveined. I seasoned it with soy sauce, oyster sauce and sriracha (thickened with corn starch). My son loved it!

Spicy Mushrooms and Shrimp

这道菜是为了我喜欢蘑菇、拉差和虾的儿子而做的。我用迷你山毛榉蘑菇、新鲜香菇和杏鲍菇，加入大蒜、洋葱、芹菜和豆芽。我喜欢这种阿根廷虾，因为它们很大，已经煮熟并去肠。我用酱油、蚝油和拉差酱（用玉米淀粉勾芡）调味。我儿子很喜欢它！

香辣蘑菇和虾

這道菜是為了我喜歡蘑菇、拉差和蝦子的兒子而做的。我用迷你山毛櫸蘑菇、新鮮香菇和杏鮑菇，加入大蒜、洋蔥、芹菜和豆芽。我喜歡這種阿根廷蝦，因為它們很大，已經煮熟並去腸。我用醬油、蠔油和拉差醬（用玉米澱粉勾芡）調味。我兒子很喜歡它！

香辣蘑菇和蝦

This dish was made with my son in mind who loves mushrooms, sriracha and shrimp. I used mini beech mushrooms, fresh shiitake mushrooms and king oyster mushrooms added to garlic, onions, celery and bean sprouts.  I like this Argentine shrimp because they’re very big, already cooked and deveined. I seasoned it with soy sauce, oyster sauce and sriracha (thickened with corn starch).  My son loved it!

이 요리는 버섯, 스리라차, 새우를 좋아하는 아들을 염두에 두고 만들어졌습니다. 마늘, 양파, 샐러리, 콩나물에 미니 너도밤나무 버섯, 생표고버섯, 새송이버섯을 추가해서 사용했어요. 제가 이 아르헨티나 새우를 좋아하는 이유는 아주 크고, 이미 요리되고 내장이 제거되어 있기 때문입니다. 간장, 굴소스, 스리라차(옥수수 전분으로 걸쭉하게 만든 것)로 양념했어요. 내 아들은 그것을 좋아했습니다!

매콤한 버섯과 새우

この料理は、キノコ、シラチャ、エビが大好きな息子を念頭に置いて作られました。ミニブナ、生椎茸、エリンギにニンニク、玉ねぎ、セロリ、もやしを加えました。このアルゼンチンのエビはとても大きくて、すでに調理されて背ワタが取り除かれているので、私は好きです。醤油、オイスターソース、シラチャー（コーンスターチでとろみを付けたもの）で味付けしました。息子はとても気に入りました！

ピリ辛キノコとエビ

Món ăn này được làm dành cho con trai tôi, người yêu thích nấm, sriracha và tôm. Tôi sử dụng nấm sồi mini, nấm hương tươi và nấm sò vua thêm vào tỏi, hành tây, cần tây và giá đỗ. Tôi thích món tôm Argentina này vì chúng rất to, đã được nấu chín và bỏ đầu. Tôi nêm nó với nước tương, dầu hào và sriracha (được làm đặc bằng tinh bột ngô). Con trai tôi thích nó!