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Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce Recipe - Cooking Index

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Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

12 cups 2844mlDried Chinese black mushrooms - (abt 1 oz) (medium)
  = (or dried shiitake mushrooms)
1 1/2 cups 355mlHot water
1 lb 454g / 16ozLarge uncooked shrimp - peeled, deveined
1 tablespoon 15mlDry Sherry
  = (or dry white wine)
2 tablespoons 30mlCornstarch
2 tablespoons 30mlOyster sauce
1 1/2 teaspoons 7.5mlSugar
2 tablespoons 30mlSalted black beans
1 1/2 tablespoons 22mlMinced garlic
1 1/2 tablespoons 22mlMinced peeled fresh ginger
1 tablespoon 15mlMinced seeded red or green chili
  = (such as serrano or jalapeño)
2   Green onions - finely chopped
1/4 cup 59mlPeanut oil - plus
2 tablespoons 30mlPeanut 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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