Stir-fried Shrimp & Vegetables W/crisp Noodle

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stir-fried Shrimp & Vegetables W/crisp Noodle

vegetables, seafood, china

2 oz dried shitake mushrooms
1 vegetable oil for frying
2 oz bean thread vermicelli
1 tablespoon water
2 teaspoon cornstarch
2 teaspoon soy sauce
1 red leaf lettuce leaves
2 teaspoon oriental sesame oil
2/3 cup bamboo shoots; drained and diced
1 carrot; diced
1 celery stalk; diced
1/4 onion; minced
3/4 teaspoon chili oil
2 teaspoon garlic; minced
2 teaspoon 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.