1 lb. med.-size raw shrimp
1/4 c. sesame cooking oil
6 pieces dried mushrooms
1/2 c. diced bamboo shoots OR
1/2 c. diced water chestnuts, or both
1 tbsp. soy sauce
1 tbsp. rice wine
2 tsp. oyster sauce
1 c. green sweet pea pods (edible-pod peas)
1 tbsp. cornstarch
2 tbsp. water

Shell and devein shrimp. Soak mushrooms in water and slice. Disperse cornstarch in 2 tablespoons water.

Heat cooking oil in a saucepan. Saute mushrooms, bamboo shoots, and/or water chestnuts. Season with soy sauce, wine, and oyster sauce. Then stir in shrimp and sweet pea pods. Cook for 2 minutes. Thicken with cornstarch-water mixture. Serve immediately.

NOTE: Scallops or other seafoods can be used instead of shrimps.