Recipe - Stir-Fried Shrimp And Vegetables Wcrisp Noodle

2 ounce Dried shitake mushrooms
Vegetable oil for frying
2 ounce Bean thread vermicelli
1 tablespoon Water
2 teaspoon Cornstarch
2 teaspoon Soy sauce
Red leaf lettuce leaves
2 teaspoon Oriental sesame oil
2/3 cup Bamboo shoots; drained and
minced
1 Carrot; minced
1 Celery stalk; minced
One fourth Onion; minced
Three fourths teaspoon Chili oil
2 teaspoon Garlic; minced
2 teaspoon Fresh ginger; peeled, minced
8 ounce Fresh shrimp; peel, devein,
minced

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 stirfry 2 minutes.
Transfer to bowl. Heat chili oil in same wok. Add minced garlic and ginger
and stirfry 10 seconds. Add shrimp and stirfry 20 seconds. Return
vegetable mixture to wok. Stir cornstarch mixture and add to wok. Stir
cornstarch mixture and add to wok. Stirfry 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip