Title: Shrimp And Mushrooms in Spicy Black Bean Oyster Sauce
Categories: April 1991
Yield: 1 servings

12 Medium-size dried Chinese
-black mushrooms; (about 1
-ounce)
; or dried shiitakemushrooms
1 1/2 c Hot water
1 lb Large uncooked shrimp;
-peeled, deveined
1 tb Dry Sherry or dry white wine
2 tb Cornstarch
2 tb Oyster sauce
1 1/2 ts Sugar
2 tb Salted black beans
1 1/2 tb Minced garlic
1 1/2 tb Minced peeled fresh ginger
1 tb Minced seeded red or green
-chili; (such as serrano
; orjalapeno)
2 Green onions; finely chopped
1/4 c 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.
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.

Serves 4.

Bon Appetit April 1991

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