Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce

Directions

1. Soak mushrooms in 1 1/2 c. warm water in medium bowl till softened, about 20 min. Drain mushrooms, reserving 1 c. soaking liquid.
2. Squeeze out excess moisture. Cut off stems and throw away. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 Tbsp. cornstarch together in medium bowl to coat proportionately. Let stand 15 min.
3. Whisk 1 c. reserved mushroom soaking liquid, oyster sauce, remaining 1 Tbsp. cornstarch and sugar in small bowl till cornstarch dissolves.
4. Cover black beans with warm water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.
5. Heat 1/4 c. oil in wok or possibly heavy large skillet over high heat. Add in shrimp
6. mix and stir-fry till shrimp curl and turn pink, about 2 min.
7. Pour content of wok into sieve to drain shrimp.
8. Line platter with cooked rice. Heat remaining 2 Tbsp. peanut oil in
9. same wok over high heat. Stir-fry black bean mix till fragrant, about 1 minute. Return shrimp mix to wok. Stir mushroom liquid mix and add in to wok. Cook till 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.
10. Serves 4.