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Pasta With Shrimp Shiitake Mushrooms


2 cups dried shiitake mushrooms
8 ounces dried capellini
2 teaspoons seasame oil
6 tablespoons reduced-sodium soy sauce
1 tablesppon vegetable oil
12 ounces raw shrimps, shelled and deveined
1 tablespoon finely chopped fresh ginger
3 green onions, thinly sliced


1. Place mushrooms in a medium size bowl and add enough boiling water to cover; let stand until mushrooms are softened (10 minutes). Squeeze mushrooms dry. Cut off an discard stems. Slice caps into strips about 1/4 inch thick.

2. In a 4-5 quart pan, bring about 8 cups water to a boil over medium high heat; stir in pasta and cook until just tender to bite, about 3 minutes.

3. Drain pasta, rinse with hot water and drain well again. Then return to pan, add sesame oil and 3 tablespoons of the oyster sauce; lift with 2 forks to mix well. Keep pasta mixture warm.

4. Heat vegetable oil in a wide nonstick frying pan over medium high heat. Add mushrooms, shrimp and ginger. Cook, stirring often, until shrimps are just opaque in cetnerl cut to test (5 minutes). Add inions and remaining 3 tablespoons oyster sauce; mix thoroughly. Pour noddles into a wide bowl. Pour shrimp mixtures over noddles.




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