Spicy garlic sauce shrimp

Ingredients 6 dried black (shiitake) mushrooms 1 medium carrot, cut diagonally into thin slices 3/4 pound uncooked medium shrimp in shells 1 teaspoon cornstarch 1 teaspoon water 1 tablespoon chili or vegetable oil 2 teaspoons finely chopped garlic cloves 1 tablespoon chili or vegetable oil 1/2 medium head cabbage, cut into 2x3/4-inch pieces 1/4 cup chicken broth 4 medium green onions, cut diagonally into 1-inch pieces 1 tablespoon chili paste Directions 1. 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. 2. Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain. 3. Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water. 4. Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok. 5. Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute. 6. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.