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 t  Chinese Cooking Wine

    1/4 t  Salt

    1/2 t  Sugar

      1 t  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.