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Name: Shrimp And Mushrooms in Spicy Black Bean Oyster Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Sugar; 1 tb Minced seeded red or green; 2 tb Cornstarch; ; orjalapeno); ; or dried shiitakemushrooms; Freshly cooked rice; 1 1/2 c Hot water; 1 lb Large uncooked shrimp;; 2 tb Salted black beans; 1/4 c Plus 2 tablespoons peanut; 1 tb Dry Sherry or dry white wine; 2 Green onions; finely chopped; 12 Medium-size dried Chinese; 2 tb Oyster sauce; 1 1/2 tb Minced peeled fresh ginger; 1 1/2 tb Garlic minced

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INGREDIENTS

1 1/2 ts Sugar
1 tb Minced seeded red or green
2 tb Cornstarch
; orjalapeno)
; or dried shiitakemushrooms
Freshly cooked rice
1 1/2 c Hot water
1 lb Large uncooked shrimp;
2 tb Salted black beans
1/4 c Plus 2 tablespoons peanut
1 tb Dry Sherry or dry white wine
2 Green onions; finely chopped
12 Medium-size dried Chinese
2 tb Oyster sauce
1 1/2 tb Minced peeled fresh ginger
1 1/2 tb Garlic ; minced

Servings

INSTRUCTIONS

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. Bon Appetit April 1991

NOTES

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Shrimp And Mushrooms in Spicy Black Bean Oyster Sauce

1 1/2 ts Sugar
1 tb Minced seeded red or green
2 tb Cornstarch
 ; orjalapeno)
 ; or dried shiitakemushrooms
 Freshly cooked rice
1 1/2 c Hot water
1 lb Large uncooked shrimp;
2 tb Salted black beans
1/4 c Plus 2 tablespoons peanut
1 tb Dry Sherry or dry white wine
2 Green onions; finely chopped
12 Medium-size dried Chinese
2 tb Oyster sauce
1 1/2 tb Minced peeled fresh ginger
1 1/2 tb Garlic minced

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.    Bon Appetit April 1991

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Nutrition

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Serving Size: 1 Serving (1096g)
Recipe Makes: 1 servings

Calories: 180
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1069.7mg		37 %
Potassium 200mg		5 %
Total Carbohydrate 41.3g		12 %
	Dietary Fiber 3g	12 %
	Sugars, other 38.3g
Protein 3.8g		5 %
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Calories per serving: 180

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