Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce

Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce
Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12

    medium dried Chinese black mushrooms - (abt 1 oz) (or dried shiitake mushrooms)

  • 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 salted black beans

  • 1 1/2

    tablespoons minced garlic

  • 1 1/2

    tablespoons minced peeled fresh ginger

  • 1

    tablespoon minced seeded red or green chili (such as serrano or jalapeño)

  • 2

    green onions finely chopped

  • 1/4

    cup peanut oil plus

  • 2

    tablespoons peanut oil

  • Freshly-cooked rice for serving

Directions

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. This recipe yields 4 servings.

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