10 to 12 dried shiitake mushrooms
2 cups hot water
1 pound large shrimp, peeled and deveined
1 tablespoon dry sherry or dry white wine
2 tablespoons cornstarch
2 tablespoons chinese fermented black beans
1-1/2 tablespoons minced garlic
1-1/2 tablespoons minced fresh ginger
1 tablespoon seeded and minced hot chili (such as serrano or jalapeno)
4 green onions, finely chopped
2 tablespoons oyster sauce
1-1/2 teaspoons sugar
2 tablespoons vegetable oil
Soak the dried mushrooms in the hot water until softened (about 20 minutes.)
Drain the mushrooms, reserving 1-1/2 cups of the soaking liquid.
Squeeze out any excess moisture from the mushrooms.
Cut off the stems and discard; cut the caps into quarters.
In a bowl, toss the mushrooms, shrimp, sherry or white wine and 1 tablespoon of the cornstarch together to coat evenly.
Let stand for 15 minutes.
Soak the black beans in warm water for one minute; drain and mince.
Mix the black beans, garlic, ginger, chili and half of the green onions together in a small bowl.
In another small bowl, whisk the reserved mushroom soaking liquid together with the oyster sauce, sugar and remaining 1 tablespoon cornstarch until the cornstarch dissolves.
Heat the oil in a large wok or skillet over high heat.
Add the shrimp and mushrooms and stir-fry until the shrimp begin to curl and turn pink (about 2 minutes.)
Add the black bean mixture and cook for about 30 seconds longer.
Stir in the mushroom-oyster sauce liquid.
Cook, stirring constantly, until the sauce thickens and begins to bubble (about 2 minutes.)
Transfer to a platter, garnish with the remaining green onions and serve.
Makes 4 servings