Preparation:

Soak dried mushrooms.

Shell, devein 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 reheat. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe.

VARIATION: For the Chinese cabbage, substitute 2 celery stalks, blanched and sliced, and 6 snow peas, stemmed.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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