Stir-fried Shrimp & Vegetables W/crisp Noodle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Dried shitake mushrooms,
Vegetable oil for frying,
2 ounce: Bean thread vermicelli,
1 tbsp: Water,
2 tsp: Cornstarch,
2 tsp: Soy sauce,
Red leaf lettuce leaves,
2 tsp: Oriental sesame oil,
2/3 cup: Bamboo shoots, drained and diced
1: Carrot, diced
1: Celery stalk, diced
1/4: Onion, minced
3/4 tsp: Chili oil,
2 tsp: Garlic, minced
2 tsp: Fresh ginger, peeled, minced
8 ounce: Fresh shrimp, peel, devein, minced
Directions:
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 CROCKERS
HAMBURGER COOKBOOK, CIRCA 1977.
Source from luhu.jp
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 CROCKERS
HAMBURGER COOKBOOK, CIRCA 1977.
Source from luhu.jp