Vegetable and Shrimp Filling

• Scant 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 pinches of white pepper
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon sesame oil
• 1 teaspoon light (regular) soy sauce
• 2 tablespoons water
• 1 tablespoon canola oil
• 1 clove garlic, minced
• 1 tablespoon finely chopped dried shrimp
• 2 scallions (white and green parts), chopped
• 1/4 cup finely diced carrot
• 2/3 cup diced jicama
• 2 large dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (1/4 cup)

1. To make the seasoning sauce, in a small bowl, combine the salt, sugar, white pepper, cornstarch, sesame oil, soy sauce, and water, stirring to dissolve the cornstarch.
2. Set the sauce near the stove.
3. Heat the canola oil in a medium skillet over medium-high heat.
4. Add the garlic, dried shrimp, and scallions.
5. Cook, stirring constantly, for about 30 seconds, or until the scallions have just softened.
6. Add the carrot, jicama, and mushrooms.
7. Cook, stirring frequently, for about 4 minutes, or until the jicama and carrot are tender-crisp.
8. Give the seasoning sauce a stir and then add to the skillet.
9. Cook for another minute, or until the mixture coheres.
10. Transfer to a bowl and set aside to cool completely before using.
11. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated.
12. Return to room temperature before using.)

salt, sugar, white pepper, cornstarch, sesame oil, light, water, canola oil, clove garlic, shrimp, scallions, carrot, jicama, shiitake mushrooms

Taken from www.epicurious.com/recipes/food/views/vegetable-and-shrimp-filling-379798 (may not work)