- 1 Tbsp Stir Fry Tea Oil
- 1/2 piece Chinese sausage, sliced into 1/8″ thick rounds
- 10 extra-large shrimp, peeled and deveined
- Salt and pepper
- 1 small clove of garlic, finely chopped
- 1 pinch finely chopped ginger
- 2 ears sweet corn, cut kernels off with a knife
- 2 Tbsp oyster sauce
- 1 tsp sugar (optional)
- 1/4 cup chicken stock (substitute water, if needed)
- Salt and pepper to taste
- 1 heaping Tbsp scallion (green part only), thinly sliced on a bias
- 1 Tbsp Thai basil (substitute mint, if needed), chopped
How to Make
- In a wok or saute pan, place the Stir Fry Tea Oil and the sliced sausage. On low heat, gently cook until the sausage is lightly crisp (high heat will cause the sugars in the sausage to turn burn).
- With a slotted spoon, remove sausage rounds and place onto a paper towel lined plate.
- Season the shrimp with salt and pepper on both sides.
- Turn heat up to high and add shrimp.
- Stir to coat, then add garlic and ginger and stir again. The shrimp are only slightly cooked on the outside at this point.
- Add the corn and stir, then the oyster sauce, sugar and chicken stock.
- Stir fry on high heat until both the corn and shrimp are just cooked through.
- Season to taste with salt and pepper. Serve immediately, garnished with scallions and basil.