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A fragrant, well-seasoned shrimp dish with bite-sized pieces of ear mushrooms. Take care not to
overcook the shrimp or the wood ears.
Directions
Soak the wood ears in hot water to cover until soft, about 15 to 20 minutes. Squeeze the mushrooms
dry and cut to bite size.
In a wok or skillet, heat the sesame and peanut oils. Add the garlic
and ginger and stir over medium heat. Add the shrimp, wood ears, and green onion. Stir-fry until
the shrimp are pink and opaque. Remove the mixture from the pan with a slotted spoon.
Turn
the heat high and add the carrots, bamboo shoots, and green peas and stir for a minute. Add the
sprouts, wine, and soy sauce. Add a little water if needed. Stir-fry for 2 minutes.
Return
the shrimp mixture to the wok and stir-fry for another minute. Serve on a heated plate and garnish
with grated lemon peel and whole sprigs of cilantro.
--Lois Der
ALTERNATE MUSHROOM: Shiitake
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