Shrimp with Spicy Garlic Sauce

Ingredients

• 6  mushrooms dried black (shiitake)
• 1 medium carrots thin
• 0.8 pound shells uncooked
• 1 teaspoon cornstarch 
• 1 teaspoon water 
• 1 tablespoon vegetable oil 
• 2 teaspoons garlic clove finely chopped
• 1 tablespoon vegetable oil 
• 0.5 medium head cabbage cut into 2x3/4-inch pieces
• 0.3 cup chicken broth (from 32-ounce carton)
• 4 medium spring onion 
• 1 tablespoon chili paste depending on your taste pref 

Equipment

• frying pan
• paper towels
• wok

Directions

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