Ingredients
6
dried black (shiitake) mushrooms
1
medium carrot, cut diagonally into thin slices
3/4
pound uncooked medium shrimp in shells
1
teaspoon cornstarch
1
teaspoon water
1
tablespoon chili or vegetable oil
2
teaspoons finely chopped garlic cloves
1
tablespoon chili or vegetable oil
1/2
medium head cabbage, cut into 2x3/4-inch pieces
1/4
cup Progresso™ chicken broth (from 32-ounce carton)
4
medium green onions, cut diagonally into 1-inch pieces
1
tablespoon chili paste
Preparation
Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.
