Would you believe that I wasn’t worried whether Bill would sample the chicken liver gateaux last week, but I had some trepidation about this dish??? Wood tree mushrooms, 5-Spice powder??? Both on his not-so-favorite and “fake” allergy list. So when he arrived home from work and asked “What’s for dinner?” I hedged with “shrimp.” He was OK with that, in fact it even gleaned a compliment as he was dining. Then I saw his plate by the sink…the shrimp were gone, but I don’t think a single shredded mushroom entered his mouth. Oh, well…I still consider it a victory. And, for the record, I enjoyed this Shrimp and Cellophane Noodles.
Once again, I could not find this recipe posted online to share with you…so I’ll briefly describe the preparation. An ounce of dried tree mushrooms was reconstituted in hot water…boy did they expand (as did the worries of how to disguise)…and then cut into shreds. Cellophane noodles were also soaked, then tossed in toasted sesame oil. I sauteed finely chopped onions and garlic, then the dreaded mushrooms and shrimp were added and seasoned with sugar, salt and pepper, 5-spice and a pinch of cayenne. I substituted chopped tomatoes for the tomato sauce in the recipe..I liked the idea of more texture. The shrimp was poured over the sesame flavored noodles and garnished with chopped cilantro to serve. A lovely change of pace from our typical meat and potatoes dinners.