SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN OYSTER SAUCE
12 medium-size dried Chinese black mushrooms or dried shiitake
mushrooms (about 1 ounce)
1 1/2 cups hot water
1 pound large uncooked shrimp, peeled, deveined
1 tablespoon dry Sherry or dry white wine
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 1/2 teaspoons sugar
2 tablespoons black bean sauce
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
1 teaspoon chili sauce
2 green onions, finely chopped
1/4 cup plus 2 tablespoons peanut oil
Freshly cooked rice
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.. Combine black bean sauce in small bowl with garlic, ginger, chili sauce 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.
I have made this with cut up chicken breasts too. About 4 breasts. Really great!!