Instructions: Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Mix cornstarch and water.

Begin to steam rice.

While mushroom soak, prepare vegetables. Cut cabbage into 2x3/4" pieces. Cut carrots into thin diagonal slices (1/4 or less). Cut green onions into 1-inch diagonal pieces.

Peel, devein and cut shrimp in half lengthwise.

Spray nonstick wok or 1 2-inch skillet with nonstick cooking spray; heat over medium high heat until cooking spray starts to bubble. Add shrimp; stirfry just until pink. Remove shrimp from wok. Cool wok slightly. Respray and heat over medium high heat until cooking spray starts to bubble. Add mushrooms, cabbage and carrots; stirfry 1 minute. Add broth and garlic; heat to boiling. Cover and boil 4 minutes.

Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, green onions and chile puree; cook and stir about 30 seconds or until shrimp are hot. Serve with rice

Notes: Slicing the shrimp lengthwise in half makes it possible to stretch a smaller amount of shrimp. Plus the shrimp will curl attractively when stir fried.

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