---------- Recipe via Meal-Master (tm) v8.04
  Categories: Appetizers
       Yield: 2 servings
      12    Jumbo Shrimps (an oxymoron)
       4    Dried Chinese Mushrooms
       6    Straw Mushrooms
       4    Large White Mushrooms
       1    Green Onion
       2    Ginger Root Slices
       4 c  Vegetable Oil
       1 c  Chicken Stock
       1 ts Chinese Cooking Wine
     1/4 ts Salt
     1/2 ts Sugar
       1 ts Soya Sauce
       2 tb Oyster Sauce
       1 tb Corn Starch
       2 tb Water
       3 dr Sesame Oil
            White Pepper
   Shell and devein shrimps. Rinse thoroughly with cold
   water. Drain and pat dry.
   Soak the dried Chinese black mushrooms in hot water
   for 20 minutes. Drain and pat dry. Remove and discard
   stems. Cut caps into triangular pieces. Set aside.
   Cut straw mushrooms in half and white mushrooms into 4
   slices. Set aside. Cut green onion in 2, separating
   the white bulb from the green stems. Cut green stems
   into 1 inch pieces and set aside for garnish. Cut two
   1/8 inch slices of ginger root and set aside with
   white bulb of green onion.
   In a deep saucepan, heat the oil until it browns a
   cube of bread in 1 minute. Do not let it smoke. Add
   shrimps and fry them until pink and curled. Drain and
   set aside. Deep fry the 3 kinds of mushrooms, 1 kind
   at a time for 15 - 20 seconds each. Drain and set
   aside with shrimps. In a wok, over medium high heat,
   heat 2 tablespoons of the vegetable oil. Add slices of
   ginger root and white bulb of green onion. Discard any
   ginger root or onion that turns brown. Add chicken
   stock, cooking wine, salt, sugar, soya sauce and
   oyster sauce. Mix thoroughly and bring sauce to a boil.
   Add shrimps and the 3 kinds of mushrooms and stir
   until shrimps and mushrooms are well-coated with the
   sauce. Mix corn starch with water. Add to the shrimp
   mixture and cook for 1 minute.
   Add sesame oil and white pepper to taste. Spoon onto
   warm serving platter and sprinkle with green onions.
   Lung Fung is a restaurant in Montreal’s Chinatown
   owned by Walter Yuen. The recipe was developed by
   Susan Yuen, the kitchen director. From The Gazette,