Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Water (hot)1 tbsp
Sherry (dry)2 tbsps
Cornstarch2 tbsps
Oyster Sauce1.5 tsps
Sugar1.5 tbsps
Garlic (minced)1.5 tbsps
Ginger (minced peeled fresh)Directions:
1
Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes
2
Drain mushrooms, reserving 1 cup soaking liquid
3
Squeeze out excess moisture
4
Cut off stems and discard
5
Cut caps in half
6
Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly
7
Let stand 15 minutes
8
Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves
9
Cover black beans with hot water and soak 1 minute
10
Drain beans and chop finely
11
Combine beans in small bowl with garlic, ginger, chili and half of green onions
12
Heat 1/4 cup oil in wok or heavy large skillet over high heat
13
Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes
14
Pour content of wok into sieve to drain shrimp
15
Line platter with cooked rice
16
Heat remaining 2 tablespoons peanut oil in same wok over high heat
17
Stir-fry black bean mixture until fragrant, about 1 minute
18
Return shrimp mixture to wok
19
Stir mushroom liquid mixture and add to wok
20
Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute
21
Spoon contents of wok over rice on platter
22
Garnish with remaining green onions and serve
23
Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes
24
Drain mushrooms, reserving 1 cup soaking liquid
25
Squeeze out excess moisture
26
Cut off stems and discard
27
Cut caps in half
28
Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly
29
Let stand 15 minutes
30
Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves
31
Cover black beans with hot water and soak 1 minute
32
Drain beans and chop finely
33
Combine beans in small bowl with garlic, ginger, chili and half of green onions
34
Heat 1/4 cup oil in wok or heavy large skillet over high heat
35
Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes
36
Pour content of wok into sieve to drain shrimp
37
Line platter with cooked rice
38
Heat remaining 2 tablespoons peanut oil in same wok over high heat
39
Stir-fry black bean mixture until fragrant, about 1 minute
40
Return shrimp mixture to wok
41
Stir mushroom liquid mixture and add to wok
42
Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute
43
Spoon contents of wok over rice on platter
44
Garnish with remaining green onions and serve