Shrimp with Baby Corn
½ lb medium shrimp 2 tablespoons oil 1 teaspoon finely chopped garlic 1 teaspoon chopped ginger 1 red hot chili, chopped fine (optional) 1 small onion, cut into squares ½ cup of baby corn 6 mushrooms, cut in half 8 pieces dry wood ear. 1/4 cup Ying's Spicy Kungpao Sauce A few sprigs of cilantro, cut into 1 inch lengths
1. Soak dry wood ear in water for 15 minutes until they become at least three times of the original size. Rinse and drain.
2. Place a wok or skillet over medium-high heat until hot, add 2 tablespoon oil and swirl(if using non-stick pan, add oil first and heat), add shrimp, garlic, ginger and stir for 30 seconds, add vegetables and stir for 1 minute, then stir in the sauce.
3. Stir fry until the sauce thickens. Place stir fry on a serving dish and garnish with cilantro.
4. Serve over rice, noodles or make a wrap with tortilla. Enjoy!