Shrimp and Mushrooms in Spicy Black Bean Oyster Sauce Recipe 
Chinese Recipes from Razzle Dazzle Recipes

 

Shrimp and Mushrooms in Spicy Black Bean Oyster Sauce

12 medium size dried Chinese black mushrooms 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 jalapeño
2 green onions, finely chopped
1/4 cup plus 2 tablespoons peanut oil
freshly cooked rice

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.

Serves 4.

Back to Chinese Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright ©2002 - 2012
That's My Home