SHRIMP WITH GARLIC SAUCE

6 dried black mushrooms
1/2 medium head cabbage
4 green onions (with tops)
1 medium carrot
3/4 pound raw medium shrimp (in shells)
1 teaspoon cornstarch
1 teaspoon water
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
2 tablespoons vegetable oil
1/4 cup chicken broth
1 tablespoon chili paste

Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.

Cut cabbage into 2-3/4-inch pieces. Cut green onions diagonally into 1-inch pieces. Cut carrot diagonally into thin slices. Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse in cold water; drain.

Peel shrimp. Cut shrimp lengthwise into halves; wash out vein. Pat dry with paper towels. Mix cornstarch and water.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add shrimp and garlic, stir-fry until shrimp are pink. Remove shrimp from wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute. Stir in cornstarch mixture; cook and stir 30 seconds or until thickened. Add shrimp, onions, carrots and chili paste. Cook and stir 30 seconds or until shrimp are hot.

4 servings