Stir-Fried Shrimp & Vegetables W/Crisp Noodle

* Exported from MasterCook *

STIR-FRIED SHRIMP & VEGETABLES W/CRISP NOODLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz Dried shitake mushrooms
Vegetable oil for frying
2 oz Bean thread vermicelli
1 tb Water
2 ts Cornstarch
2 ts Soy sauce
Red leaf lettuce leaves
2 ts Oriental sesame oil
2/3 c Bamboo shoots -- drained and
-diced
1 Carrot -- diced
1 Celery stalk -- diced
1/4 Onion -- minced
3/4 ts Chili oil
2 ts Garlic -- minced
2 ts Fresh ginger -- peeled, minced
8 oz 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 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.



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