Shrimp with Wood Ears Recipe

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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.
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  • 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
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


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