Lo Mein Stir-fried Shrimp Mixture #1

Dull hearts make dull preachers. But I must also say that dull ears can ruin the best of sermons. And dull ears are outgrowths of dull hearts also. There is nothing more devastating to a Sunday than putting both of them together. You might as well be living with Cain in the land of Nod. The preacher blows arid desert air on the people, and the people flap their eyelids shut, the dust of indifference circling up from their nodding heads.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	4	Servings

INGREDIENTS

4		up to
6		Dried black mushrooms
1/2	lb	Shrimp
1		Or
2		Fresh ginger root
1	T	Cornstarch
2	T	Soy sauce
1	T	Sherry
1	c	Chinese cabbage
1	c	Bamboo shoots
2	T	Oil
2	T	Oil
1/2	t	Salt

INSTRUCTIONS

Soak dried mushrooms. Shell, devein and dice shrimp. Mince ginger
root; then combine with cornstarch, soy sauce and sherry. Add to
shrimp and toss to coat. Slice Chinese cabbage, bamboo shoots and
soaked mushrooms. Heat oil. Add shrimp and stir-fry until pinkish
(about 2 minutes); then remove from pan. Heat remaining oil. Add  salt,
then sliced vegetables and stir-fry to coat with oil. Cover pan  and
cook 2 minutes over medium heat. (The vegetables will cook in  their
own steam.) Then stir-fry vegetables a few times. Return  shrimp,
stir-frying only to blend in and reheat. Then combine mixture  with
soft-fried or tossed noodles, as indicated in main recipe.  VARIATION:
For the Chinese cabbage, substitute 2 celery stalks,  blanched and
sliced, and 6 snow peas, stemmed.  FOR USE WITH SOFT-FRIED OR  TOSSED
NOODLES  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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