*  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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