Shrimp and Mushrooms in Spicy Black Bean Oyster Sauce
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.