• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stir-Fried Shrimp and Vegetables W/crisp Noodle

  • Recipe Submitted by on

Category: Seafood, Chinese, Vegetables

 Ingredients List

  • 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

 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?