Ingredients Jump to Instructions ↓

  1. 2 oz 56g Dried shitake mushrooms

  2. Vegetable oil for frying

  3. 2 oz 56g Bean thread vermicelli

  4. 1 tablespoon 15ml Water

  5. 2 teaspoons 10ml Cornstarch

  6. 2 teaspoons 10ml Soy sauce

  7. Red leaf lettuce leaves

  8. 2 teaspoons 10ml Oriental sesame oil

  9. 2/3 cup 157ml Bamboo shoots - drained and 1 Carrot - diced

  10. 1 Celery stalk - diced

  11. 1/4 Onion - minced

  12. 3/4 teaspoon 3.8ml Chili oil

  13. 2 teaspoons 10ml Garlic - minced

  14. 2 teaspoons 10ml Fresh ginger; peeled - minced

  15. 8 oz 227g Fresh shrimp; peel - devein, minced

Instructions Jump to Ingredients ↑

  1. 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.)

  2. Heat oil in wok or large deep pot to 375F Add vermicelli in batches and fry until crisp, about 2 minutes. Using slotted spoon, transfer to paper towels and drain. (Can be made 1 hour ahead.)

  3. Combine water, cornstarch and soy sauce in small bowl and stir to dissolve cornstarch. Line platter with lettuce.

  4. 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.

  5. Add shrimp and stir-fry 20 seconds. Return vegetable mixture to wok. Stir cornstarch mixture and add to wok.

  6. Stir cornstarch mixture and add to wok. Stir-fry until sauce thickens slightly, 30 seconds. Place vermicelli in center of platter.

  7. Top with shrimp mixture.



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