Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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