Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce

Recipe Ingredients

12 cups	2844ml	Dried Chinese black mushrooms - (abt 1 oz) (medium)
		= (or dried shiitake mushrooms)
1 1/2 cups	355ml	Hot water
1 lb	454g / 16oz	Large uncooked shrimp - peeled, deveined
1 tablespoon	15ml	Dry Sherry
		= (or dry white wine)
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Oyster sauce
1 1/2 teaspoons	7.5ml	Sugar
2 tablespoons	30ml	Salted black beans
1 1/2 tablespoons	22ml	Minced garlic
1 1/2 tablespoons	22ml	Minced peeled fresh ginger
1 tablespoon	15ml	Minced seeded red or green chili
		= (such as serrano or jalapeño)
2		Green onions - finely chopped
1/4 cup	59ml	Peanut oil - plus
2 tablespoons	30ml	Peanut oil
		Freshly-cooked rice - for serving

Recipe Instructions

Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes.

Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.

Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves.

Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.

Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp.

Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. Stir-fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, April 1991

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