Categories: Appetizers 
      Yield: 2 servings 
  
     12    Jumbo Shrimps (an oxymoron) 
      4    Dried Chinese Mushrooms 
      6    Straw Mushrooms 
      4    Large White Mushrooms 
      1    Green Onion 
      2    Ginger Root Slices 
      4 c  Vegetable Oil 
      1 c  Chicken Stock 
      1 ts Chinese Cooking Wine 
    1/4 ts Salt 
    1/2 ts Sugar 
      1 ts Soya Sauce 
      2 tb Oyster Sauce 
      1 tb Corn Starch 
      2 tb Water 
      3 dr Sesame Oil 
           White Pepper 
  
  Shell and devein shrimps. Rinse thoroughly with cold 
  water. Drain and pat dry. 
  Soak the dried Chinese black mushrooms in hot water 
  for 20 minutes. Drain and pat dry. Remove and discard 
  stems. Cut caps into triangular pieces. Set aside. 
  Cut straw mushrooms in half and white mushrooms into 4 
  slices. Set aside. Cut green onion in 2, separating 
  the white bulb from the green stems. Cut green stems 
  into 1 inch pieces and set aside for garnish. Cut two 
  1/8 inch slices of ginger root and set aside with 
  white bulb of green onion. 
  In a deep saucepan, heat the oil until it browns a 
  cube of bread in 1 minute. Do not let it smoke. Add 
  shrimps and fry them until pink and curled. Drain and 
  set aside. Deep fry the 3 kinds of mushrooms, 1 kind 
  at a time for 15 - 20 seconds each. Drain and set 
  aside with shrimps. In a wok, over medium high heat, 
  heat 2 tablespoons of the vegetable oil. Add slices of 
  ginger root and white bulb of green onion. Discard any 
  ginger root or onion that turns brown. Add chicken 
  stock, cooking wine, salt, sugar, soya sauce and 
  oyster sauce. Mix thoroughly and bring sauce to a boil. 
  Add shrimps and the 3 kinds of mushrooms and stir 
  until shrimps and mushrooms are well-coated with the 
  sauce. Mix corn starch with water. Add to the shrimp 
  mixture and cook for 1 minute. 
  Add sesame oil and white pepper to taste. Spoon onto 
  warm serving platter and sprinkle with green onions. 
  Lung Fung is a restaurant in Montreal's Chinatown 
  owned by Walter Yuen. The recipe was developed by 
  Susan Yuen, the kitchen director. From The Gazette, 
  91/02/13.