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Receta Shrimp And Mushrooms In Spicy Black Bean Oyster Sauce

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Ingredientes

  • 12 med -size dry Chinese black mushrooms (about 1 oz) or possibly dry shiitakemushrooms
  • 1 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
  • 1 1/2 tsp sugar
  • 2 Tbsp. salted black beans
  • 1 1/2 Tbsp. chopped garlic
  • 1 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
  •     Freshly cooked rice

Direcciones

  1. Soak mushrooms in 1 1/2 c. warm water in medium bowl till softened, about 20 min. Drain mushrooms, reserving 1 c. soaking liquid.
  2. 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.
  3. Whisk 1 c. reserved mushroom soaking liquid, oyster sauce, remaining 1 Tbsp. cornstarch and sugar in small bowl till cornstarch dissolves.
  4. 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.
  5. Heat 1/4 c. oil in wok or possibly heavy large skillet over high heat. Add in shrimp
  6. mix and stir-fry till shrimp curl and turn pink, about 2 min.
  7. Pour content of wok into sieve to drain shrimp.
  8. Line platter with cooked rice. Heat remaining 2 Tbsp. peanut oil in
  9. 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.
  10. Serves 4.
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