Crafts and Life

Ingredients
4 to 6 dried black mushrooms
Half a pound of shrimp
1 or 2 slices fresh ginger root
1 tbs cornstarch
2 tbs soy sauce
1 tbs sherry
1 cup Chinese cabbage
1 cup bamboo shoots
2 tbs oil
2 tbs oil
Half tsp salt
Method
Soak dried mushrooms.
Shell, de-vein and dice shrimp. Mince ginger root; then combine with cornstarch, soy sauce and sherry. Add to shrimp and toss to coat.
Slice Chinese cabbage, bamboo shoots and soaked mushrooms.
Heat oil. Add shrimp and stir fry until pinkish (about 2 minutes); then remove from pan.
Heat remaining oil. Add salt, then sliced vegetables and stir fry to coat with oil. Cover pan and cook 2 minutes over medium heat. (The vegetables will cook in their own steam.) Then stir fry vegetables a few times.
Return shrimp, stir frying only to blend in and re-heat. Then combine mixture with soft fried or tossed noodles.
Serves 4 – taken from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller

Labels: Oriental, Prawns