Shrimp With Wood Ears
- 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
* 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.