Shrimp with Spicy Garlic Sauce

 

6

dried black (shiitake) mushrooms

1

medium carrot, cut diagonally into thin slices

3/4

pound uncooked medium shrimp in shells

1

teaspoon cornstarch

1

teaspoon water

1

tablespoon chili or vegetable oil

2

teaspoons finely chopped garlic cloves

1

tablespoon chili or vegetable oil

1/2

medium head cabbage, cut into 2x3/4-inch pieces

1/4

cup Progresso® chicken broth (from 32-ounce carton)

4

medium green onions, cut diagonally into 1-inch pieces

1

tablespoon chili paste

• 1 Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
• 2 Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
• 3 Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
• 4 Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
• 5 Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
• 6 Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.