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.
ALTERNATE MUSHROOM: Shiitake