6 dried black mushrooms

1 tablespoon nam pla

1 tablespoon yellow soybean sauce

1/2 tablespoon namprik pao

2 teaspoons sugar

2 teaspoons rice wine vinegar

3 tablespoons vegetable oil

1/4 cup thinly sliced scallions

2 garlic cloves, thinly sliced

16 medium shrimp, peeled and deveined (about 1/2 pound)

2 medium tomatoes, cut into wedges

1 cup button mushroom quarters

1 cup snow peas

1/2 cup baby corn (about 6 ears)

1/4 cup peeled slivered ginger root

Place the dried black mushrooms in a small bowl and cover with hot water. Let soften for 15 minutes. Drain and thinly slice.

Meanwhile, combine the nam pla (fish sauce), yellow soybean sauce, namprik pao (Thai chili paste), sugar, and vinegar in a small bowl. Stir to combine.

Heat the oil in a wok over high heat. Add the scallions and garlic, and let sizzle for 20 seconds. Add the shrimp and stir-fry for 1 minute. Add the fish sauce mixture and stir to combine. Add the remaining ingredients, including the sliced black mushrooms, and stir to mix. Cover the wok and let cook for 2 minutes.

Remove the cover and stir-fry for 1 minute more, or until the shrimp are just cooked through.

Serves 4.