Ingredients

• 12 medium-size dried Chinese black mushrooms or dried shiitake mushrooms (about 1 ounce)
• 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 red or green chili (such as serrano or jalapeño)
• 2 green onions, finely chopped
• 1/4 cup plus 2 tablespoons peanut oil
• Freshly cooked rice

Instructions

1. 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.
2. 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.
3. 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.
4. 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.