Shrimp and mushrooms in spicy black bean oyster sauce

1 servings

Ingredients

Quantity Ingredient
12 Medium-size dried Chinese black mushrooms; (about 1 ounce)
; or dried shiitakemushrooms
1½ cup Hot water
1 pounds Large uncooked shrimp; peeled, deveined
1 tablespoon Dry Sherry or dry white wine
2 tablespoons Cornstarch
2 tablespoons Oyster sauce
1½ teaspoon Sugar
2 tablespoons Salted black beans
1½ tablespoon Minced garlic
1½ tablespoon Minced peeled fresh ginger
1 tablespoon Minced seeded red or green chili; (such as serrano
; orjalapeno)
2 Green onions; finely chopped
¼ cup Plus 2 tablespoons peanut oil
Freshly cooked rice

Directions

Soak mushrooms in 1½ 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 ¼ 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.

Serves 4.

Bon Appetit April 1991

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