Ingredients - 1 small handful dried wood ear mushrooms - 1 tablespoon Asian sesame oil - 2 tablespoons peanut oil - 1 to 2 garlic cloves, minced - 1 teaspoon grated fresh ginger - 1 pound shrimp, peeled and deveined - 1 green onion, sliced - 2 carrots, very thinly sliced - 1/2 cup bamboo shoots, sliced - 1/2 cup fresh or thawed frozen green peas - 1 cup bean sprouts - 3 tablespoons dry white wine - 1 teaspoon soy sauce - 1/4 teaspoon grated lemon peel - Cilantro sprigs A fragrant, well-seasoned shrimp dish with bite-sized pieces of ear mushrooms. Take care not to overcook the shrimp or the wood ears.
1
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.
