4 Servings

Directions:

	1.	Marinate Shrimp: In a bowl, marinate de-veined shrimp with 2 tablespoons white wine for 5 minutes.

	2.	Prepare Cornstarch Mixture: In a small cup, add 1 tablespoon cornstarch and 1 tablespoon water, mix well. Set aside.

What you'll need:

	10	oz. shrimp, peeled and de-veined
	5	oz. bamboo shoot, diced
	5	black mushrooms, sliced
	½	cup green peas
	2	stalks green onion
	1	can chicken broth (unsalted)
	2	tablespoons white wine
	2	tablespoons corn oil
	1	tablespoon cornstarch
	½	teaspoon salt

Directions: (continued)

	3.	Cut green onion into 1-inch long. Picture shows clockwise, green onion, diced bamboo shoot, peas, and sliced mushroom.

	4.	Heat 2 tablespoons oil in pan, and stir-fry green onion for 3 minutes. Add mushroom, bamboo shoot, and stir-fry 3 minute. Add peas, shrimp; stir frequently until shrimp turn red. Add chicken broth, bring to a boil.
	5.	Add salt; stir well. Add cornstarch mixture gradually, stir evenly until thicken. Remove from heat. Serve with steamed rice. Makes 4 servings.