Title: Stir-fried shrimp & vegetables w/crisp noodle
 Categories: Seafood, China, Vegetables
      Yield: 4 Servings
 
      2 oz Dried shitake mushrooms
           Vegetable oil for frying
      2 oz Bean thread vermicelli
      1 tb Water
      2 ts Cornstarch
      2 ts Soy sauce
           Red leaf lettuce leaves
      2 ts Oriental sesame oil
    2/3 c  Bamboo shoots; drained and
           -diced
      1    Carrot; diced
      1    Celery stalk; diced
    1/4    Onion; minced
    3/4 ts Chili oil
      2 ts Garlic; minced
      2 ts Fresh ginger; peeled, minced
      8 oz Fresh shrimp; peel, devein,
           -minced
 
    Place mushrooms in bowl.  Add enough hot water to cover. Let stand
  until softened, about 30 minutes. Drain. Cut off stems. Dice mushroom
  caps. (Can be prepared 1 day ahead. Cover and refrigerate.)
    Heat oil in wok or large deep pot to 375 degrees. Add vermicelli in
  batches and fry until crisp, about 2 minutes. Using slotted spoon,
  transfer to paper towels and drian. (Can be made 1 hour ahead.)
    Combine water, cornstarch and soy sauce in small bowl and stir to
  dissolve cornstarch.  Line platter with lettuce.
    Heat sesame oil in wok or heavy large skillet over high heat. Add
  mushrooms, bamboo shoots, carrot, celery and onion and stir-fry 2
  minutes. Transfer to bowl. Heat chili oil in same wok. Add minced
  garlic and ginger and stir-fry 10 seconds.  Add shrimp and stir-fry
  20 seconds. Return vegetable mixture to wok. Stir cornstarch mixture
  and add to wok. Stir cornstarch mixture and add to wok.  Stir-fry
  until sauce thickens slightly, 30seconds.  Place vermicelli in center
  of platter. Top with shrimp mixture.
  
  Formatted for MM by Pegg Seevers 11/01/94 Submitted By BETTY CROCKER'S
  HAMBURGER COOKBOOK, CIRCA 1977.