1 lb. large prawns (16-20)
1 red pepper
1 can Taiwan corn
3 tbl. tree ear mushrooms
1/4 c. water chestnuts, chopped

SAUCE:

1 tbl. chili sauce
1 tsp. sweet bean sauce (hoisin)
2 tsp. sesame oil
2 tsp. ginger-garlic mix
3 tbl. Chinese parsley, finely chopped
1 c. broth
  1. Marinate shrimp and add wine.
  2. Cut up and set aside all vegetables. Soak mushrooms.
  3. Assemble sauce ingredients.
  4. Heat wok. Add shrimp and fry 1 minute till pink. Set aside.
  5. Add vegetables to wok and stir fry covered 1/2 minute then add shrimp. Mix well, cover 1 minute. Thicken.
  6. Put 1/2 lb. fried dried noodles in steamer 2 minutes, use as a base. Cover with shrimp.