Shrimp With Garlic Sauce And Chinese Cabbage

Directions

1. Soak mushrooms in warm water about 20 min or possibly till soft; drain. Rinse with hot water; drain. Squeeze out excess moisture. Remove and throw away stems; cut caps into thin strips. Mix cornstarch and water.
2. Begin to steam rice.
3. While mushroom soak, prepare vegetables. Cut cabbage into 2x3/4" pcs. Cut carrots into thin diagonal slices (1/4 or possibly less). Cut green onions into 1-inch diagonal pcs.
4. Peel, devein and cut shrimp in half lengthwise.
5. Spray nonstick wok or possibly 1 2-inch skillet with nonstick cooking spray; heat over medium high heat till cooking spray starts to bubble. Add in shrimp; stirfry just till pink. Remove shrimp from wok. Cold wok slightly. Respray and heat over medium high heat till cooking spray starts to bubble. Add in mushrooms, cabbage and carrots; stirfry 1 minute. Add in broth and garlic; heat to boiling. Cover and boil 4 min.
6. Stir in cornstarch mix; cook and stir about 30 seconds or possibly till thickened. Add in shrimp, green onions and chile puree; cook and stir about 30 seconds or possibly till shrimp are warm. Serve with rice
7. Notes: Slicing the shrimp lengthwise in half makes it possible to stretch a smaller amount of shrimp. Plus the shrimp will curl attractively when stir fried.