• 2 tablespoons peanut oil
• 1 small shallot, chopped
• 1 teaspoon grated ginger root
• 4 garlic cloves, sliced
• 6 Chinese dried black mushrooms
• 1 cup peas,
• 1 pound cooked shrimp
• 1/2 cup chicken stock or water
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1 tablespoon cornstarch mix in 2 tablespoons water

Method

Heat wok until it is very hot.  Swirl in oil and stir in shallot, ginger, and garlic.  Stir fry for a minute or two.  Add mushrooms and peas and stir-fry another minute. Add shrimp and stir-fry another one to two minutes, primarily to heat shrimp though.

Combine broth, soy, salt and the cornstarch mixture.  Stir into wok and cook until sauce thickens, stirring all the while. 

Serves: 4

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