Stir-fried shrimp and vegetables w/crisp noodle

4 Servings

Ingredients

Quantity Ingredient
2 ounces Dried shitake mushrooms
Vegetable oil for frying
2 ounces Bean thread vermicelli
1 tablespoon Water
2 teaspoons Cornstarch
2 teaspoons Soy sauce
Red leaf lettuce leaves
2 teaspoons Oriental sesame oil
⅔ cup Bamboo shoots; drained and diced
1 Carrot; diced
1 Celery stalk; diced
¼ Onion; minced
¾ teaspoon Chili oil
2 teaspoons Garlic; minced
2 teaspoons Fresh ginger; peeled, minced
8 ounces Fresh shrimp; peel, devein, minced

Directions

Place mushrooms in bowl. Add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut off stems. Dice mushroom caps. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat oil in wok or large deep pot to 375 degrees. Add vermicelli in batches and fry until crisp, about 2 minutes. Using slotted spoon, transfer to paper towels and drian. (Can be made 1 hour ahead.) Combine water, cornstarch and soy sauce in small bowl and stir to dissolve cornstarch. Line platter with lettuce.

Heat sesame oil in wok or heavy large skillet over high heat. Add mushrooms, bamboo shoots, carrot, celery and onion and stir-fry 2 minutes.

Transfer to bowl. Heat chili oil in same wok. Add minced garlic and ginger and stir-fry 10 seconds. Add shrimp and stir-fry 20 seconds. Return vegetable mixture to wok. Stir cornstarch mixture and add to wok. Stir cornstarch mixture and add to wok. Stir-fry until sauce thickens slightly, 30seconds. Place vermicelli in center of platter. Top with shrimp mixture.

Formatted for MM by Pegg Seevers 11/01/94 Submitted By BETTY CROCKER'S HAMBURGER COOKBOOK, CIRCA 1977. File

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