Crystal Wrap II

Recipe Ingredients

3/4 lb	340g / 11oz	Medium-size raw shrimp - peeled, deveined,
		And diced
6		Dried black mushrooms
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Minced fresh ginger
1 teaspoon	5ml	Carrot - diced (small)
1/2 cup	118ml	Chicken broth
1/2 cup	73g / 2.6oz	Zucchini - diced (small)
1/2 cup	73g / 2.6oz	Diced water chestnuts
2		Green onions, including tops - thinly sliced
2 tablespoons	30ml	Soy sauce
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Cornstarch - mixed with
1 teaspoon	5ml	Water
1/2 cup	118ml	Toasted pine nuts
		= (or coarsely chopped peanuts)
1/4 cup	59ml	Hoisin sauce
8		Iceberg lettuce leaves
		Marinade
1 tablespoon	15ml	Shao Hsing wine or dry sherry
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Combine marinade ingredients in a medium bowl. Add shrimp and stir to coat. Set aside for 30 minutes.

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and dice caps.

Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 5 seconds. Add shrimp and stir-fry for 1 1/2 minutes or until shrimp turn pink. Remove shrimp from wok.

Add mushrooms, carrot and broth and cook for 1 minute. Add zucchini, water chestnuts and green onions and cook for 1 1/2 minutes or until zucchini is crisp-tender. Return shrimp to wok and add soy sauce and pepper. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Stir in pine nuts. Transfer to a serving platter.

To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some shrimp mixture, wrap lettuce around filling and eat out of hand.

This recipe yields 8 wraps.

Source:
Yan Can Do It at - http://starbulletin.com/97/02/05/features/story1.html

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