Recipes - print - Shrimp with Wood Ears

Shrimp with Wood Ears - Recipe

A fragrant, well-seasoned shrimp dish with bite-sized pieces of ear mushrooms. Take care not to overcook the shrimp or the wood ears.
view recipe online: https://www.recipetips.com/recipe-cards/t--4335/chinese-crab-salad.asp
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

 
 
Servings: 4
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