Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce Recipe
Servings: 1
Ingredients
- 12 med -size dry Chinese black mushrooms (about 1 oz) or possibly dry shiitakemushrooms
- 1Â 1/2 c. warm water
- 1 lb large uncooked shrimp peeled, deveined
- 1 Tbsp. dry Sherry or possibly dry white wine
- 2 Tbsp. cornstarch
- 2 Tbsp. oyster sauce
- 1Â 1/2 tsp sugar
- 2 Tbsp. salted black beans
- 1Â 1/2 Tbsp. chopped garlic
- 1Â 1/2 Tbsp. chopped peeled fresh ginger
- 1 Tbsp. chopped seeded red or possibly green chili (such as serrano orjalapeno)
- 2 x green onions finely minced
- 1/4 c. plus 2 Tbsp. peanut oil
- Â Â Freshly cooked rice
Directions
- Soak mushrooms in 1 1/2 c. warm water in medium bowl till softened, about 20 min. Drain mushrooms, reserving 1 c. soaking liquid.
- 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.
- Whisk 1 c. reserved mushroom soaking liquid, oyster sauce, remaining 1 Tbsp. cornstarch and sugar in small bowl till cornstarch dissolves.
- 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.
- Heat 1/4 c. oil in wok or possibly heavy large skillet over high heat. Add in shrimp
- mix and stir-fry till shrimp curl and turn pink, about 2 min.
- Pour content of wok into sieve to drain shrimp.
- Line platter with cooked rice. Heat remaining 2 Tbsp. peanut oil in
- 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.
- Serves 4.
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