Shrimp with Wood Ears

1/2 ounce Ostrom's dried wood ears reconstituted, cut into bite size pieces.
3 tbs. peanut oil
2 garlic cloves, minced
1 tbs. ginger, minced
1 pound peeled, uncooked shrimp
1 green onion, sliced diagonally
2 carrots, thinly sliced
1/2 cup sliced bamboo shoots
1/2 cup frozen peas
1cup bean sprouts
3 tbs. white wine
1 tbs. soy sauce
Cilantro or parsley

Preparation Instructions:
Heat peanut oil in a skillet or wok. Saute garlic cloves and ginger over medium heat. Add shrimp, green onion and wood ears; stir-fry until shrimp are opaque. Remove from pan and set aside. Turn the heat to high and fry carrots, bamboo shoots and peas for 1 minute. Add the bean sprouts, wine and soy sauce and stir-fry for 2 more minutes. Return shrimp to the pan and fry for 1more minute. Garnish with cilantro and parsley and serve immediately.

Serves 4.

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