Chinese Black Mushrooms Stuffed With Shrimp

Directions

1. Rinse dry mushrooms and soak them in warm water to cover for 20 min. Drain, reserving 2 Tbsp. soaking liquid. Remove and throw away stems; place caps in a small heatproof bowl. Add in mushroom seasonings, toss lightly and place bowl in a bamboo steamer tray. Fill a wok with warm water level with bottom of steamer tray, place steamer in wok and steam over high heat, 15 min. Let mushrooms cold, then strain liquid into a bowl, discarding scallions and gingerroot. Stir in shrimp sauce ingredients and set aside.
2. Rinse shrimp, drain thoroughly, place in a clean dish-towel and squeeze out as much liquid as possible. In a food processor or possibly with 2 knives mince shrimp to a paste; transfer to a mixing bowl. Add in shrimp seasonings, stirring vigorously in one direction to combine proportionately. Sprinkle inside of mushroom caps with cornstarch and generously spoon in shrimp paste. Smooth tops with a spoon dipped in water and place on a lightly-greased heat-proof plate. As in previous step, steam plate in bamboo steamer tray, 7 min. Remove from wok and keep hot.
3. Dry wok, reheat over high heat, add in Tbsp. of oil and heat till nearly smoking. Add in chopped garlic and ginger and stir-fry 5 seconds. Add in watercress, toss lightly to coat and add in watercress seasonings; toss briefly till watercress wilts.
4. Spoon watercress around outer edge of a warmed platter; arrange stuffed mushrooms in center of platter and keep hot. To warm wok add in shrimp sauce, stir till warm and thickened, pour over mushrooms and serve immediately.
5. This recipe yields 4 to 6 servings, as part of a Chinese-style dinner.
6. Cuisine: "Chinese"
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