1 cup dried black shiitake mushrooms
2 teaspoons corn starch
1 tablespoon water
3/4 pound raw medium shrimp, peeled and deveined and cut lengthwise in half
3/4 pound green cabbage, cut into 2 inch strips
2 medium carrots, thinly cut diagonally
1/2 cup fat free, reduced sodium chicken broth
4 cloves garlic, finely chopped
4 green onions, cut diagonally into 1 inch pieces
1 tablespoon chili puree with garlic (in ethnic foods section)

Soak mushrooms in hot water for 20 minutes or until soft. Drain and rinse with warm water. Squeeze out excess moisture and remove stems. Cut caps into thin strips. Mix cornstarch and water. Spray nonstick wok or large skillet with cooking spray and heat over medium-high heat. Add shrimp and stir-fry just until pink. Remove shrimp and cool skillet slightly.

Spray skillet again with nonstick cooking spray and heat over medium heat. Add mushrooms, cabbage and carrots and stir-fry for 1 minute. Add broth and garlic and heat until boiling. Cover and boil 4 minutes. Stir in cornstarch mixture and cook until thickened. Add shrimp, green onions and chili puree and heat through.

Makes 4-6 Servings
Serving Size: 8 ounces