INGREDIENTS
1/2 package dried shitake mushrooms
1/2 small unpeeled cucumber
1 TBSP. packed brown sugar
2 tsp. cornstarch
3 TBSP. rice vinegar
2 TBSP. soy sauce
1 TBSP. vegetable oil
1 lb. medium shrimp, peeled, deveined, tails on
3 cloves garlic, minced
ΒΌ tsp. red pepper flakes
1 large red bell pepper, cut in thin strips
Hot cooked Chinese egg noodles
DIRECTIONS
Place mushrooms in small bowl; cover with warm water.
Soak 20 minutes to soften.
Drain; squeeze out excess water.
Discard stems, slice caps.
Cut cucumber in half lengthwise; scrape out seeds.
Cut crosswise into 1/4-inch slices.
Combine brown sugar and cornstarch in a small bowl.
Blend in vinegar and soy sauce until smooth.
Heat oil in wok or large skillet over medium heat.
Add shrimp, garlic and red pepper flakes; stir fry 1 minute.
Add mushrooms and bell pepper strips; stir fry 2 minutes or until shrimp is opaque.
Stir vinegar mixture; add to wok.
Cook, stir 30 seconds or until sauce boils and thickens.
Add cucumber; stir fry until heated through.
Serve over noodles.
Serves 4.
