Name: Stir-Fried Shrimp and Vegetables W/crisp Noodle
Ingredients: 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

[This] is not about the culture out there. It’s about those of us here—about what we as Christians are doing, what we are seeing, and what we may not know we are doing and seeing. I’m afraid we (including I) don’t have the eyes to see how much the world has squeezed us into its mold. If we could transport Christians from almost any other century to any of today’s “Christian” countries in the West, I believe what would surprise them most (besides our phenomenal affluence) is how at home Christians are with sexual impurity. It doesn’t shock us. It doesn’t upset us. It doesn’t offend our consciences. In fact, unless it’s really bad, sexual impurity seems normal, just a way of life, and downright entertaining.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains		Seafood, China, Vegetables, Archived	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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