Shrimp With Wood Ears

By á-170456

Ingredients

• 1 small handful dried wood ear mushrooms*
• 1 tablespoon Asian sesame oil
• 2 tablespoons peanut oil
• 1 garlic clove - (to 2) minced
• 1 teaspoon grated fresh ginger
• 1 pound shrimp peeled, deveined
• 1 green onion sliced
• 2 carrots very thinly sliced
• 1/2 cup sliced bamboo shoots
• 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 for garnish
• Cilantro sprigs for garnish

Details

Servings 4

Preparation

Step 1

* Alternate Mushrooms: Shiitake

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.

This recipe yields 4 to 6 main course servings.