Shrimp with Wood Ears Recipe

Provided By
setobe

A fragrant, well-seasoned shrimp dish with bite-sized pieces of ear mushrooms. Take care not to overcook the shrimp or the wood ears.

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Servings:

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

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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