Shrimp and mushrooms are a classic combination in stir fry dishes. In this Chinese-style dish, I’ve added another layer of flavor by braising dried shii take mushrooms in oyster sauce first. It is a bit more work, but worth it. Tender juicy shrimp with slightly chewy flavorful mushrooms and crunchy vegetables combined with a delicious sauce with fermented black beans, garlic, ginger, chilli, and green onions, this is very tasty indeed. Here is what I did…

Ingredients

For 2 servings

For the braised mushrooms

12 dried black (shii take) mushrooms

1 Tbsp peanut oil

1/2 inch fresh ginger, peeled and lightly smashed

2 garlic cloves, peeled and lightly smashed

1 Tbsp shaoxing wine

1 1/2 Tbsp oyster sauce

1/2 Tbsp dark soy sauce

1 tsp sesame oil

1 tsp sugar

pinch of white pepper

120 ml (1/2 cup) chicken stock

salt

For the sauce

250 ml (1 cup) mushroom soaking liquid

2 Tbsp oyster sauce

1 Tbsp corn starch

1/2 Tbsp sugar

2 Tbsp fermented black beans

1 Tbsp minced garlic

1 Tbsp minced ginger

1 green chilli, minced

2 scallions

For the shrimp and vegetables

225 grams (.5 lb) shelled and deveined shrimp

200 grams (7 oz) bean sprouts

100 grams (3.5 oz) snow peas

1 Tbsp corn starch

1 Tbsp shaoxing wine

white rice to serve

Preparation

Put 12 dried mushrooms in a heat-proof bowl and cover with 250 ml (1 cup) of boiling hot water.

Put a dish on top so they stay submerged, and allow to soak for 30 minutes.

Meanwhile, start prepping the sauce. Cover 2 Tbsp of fermented black beans with hot water, allow to soak for 1 minute, then drain.

Mince the black beans and put in a bowl. Add 1 Tbsp minced garlic, 1 Tbsp minced ginger, 1 minced green chilli, and the minced white part of 2 scallions. Reserve the green part for garnish.

Drain the mushrooms, reserving the soaking liquid.

In a small pot heat 1 Tbsp peanut oil, then add 1/2 inch fresh ginger, peeled and lightly smashed, and 2 garlic cloves, peeled and lightly smashed. Stir until fragrant, about a minute.

Add the drained mushrooms.

Add 1 Tbsp shaoxing wine and stir for a minute.

Then add 1 1/2 Tbsp oyster sauce, 1/2 Tbsp dark soy sauce, 1 tsp sesame oil, 1 tsp sugar, and a pinch of white pepper. Stir until the mushrooms are well coated.

Add 60 ml (1/4 cup) chicken stock.

Bring to a boil.

Cover with the lid slightly cracked, and cook at a low simmer for about 30 minutes, stirring occasionally. Add the remaining 60 ml (1/4 cup) chicken stock as soon as all the liquid has been absorbed. Taste and adjust the seasoning with salt, if needed. Reserve the mushrooms.

While the mushrooms are braising, combine 225 grams (.5 lb) of shrimp in a bowl with 1 Tbsp corn starch and 1 Tbsp shaoxing wine.

Stir and allow to marinate for 15 minutes.

Filter the reserved mushroom liquid.

Add 2 Tbsp oyster sauce, 1 Tbsp corn starch, and 1/2 Tbsp sugar, and stir to mix.

Assemble all the ingredients: marinated shrimp, minced aromatics for the sauce, liquid for the sauce, bean sprouts, snow peas, braised mushrooms, and peanut oil.

Start by stir frying the shrimp in a wok with peanut oil.

Lift them out with a slotted spoon as soon as they start to color, and reserve. Do not overcook the shrimp, as that will make them tough.

Next stir fry the snow peas for about 3 minutes. Add peanut oil if needed.

Add the bean sprouts and stir fry for another minute, then lift out of the wok and reserve.

Stir fry the minced aromatics for a couple of minutes or until very fragrant.

Then add the sauce base.

Bring to a boil and allow to reduce for a bit.

Add the reserved shrimp, braised mushrooms, and vegetables.

Stir to mix and allow to warm through.

Serve with white rice, garnished with the green part of the scallions.

Flashback

An original dish: scallops with radishes and sorrel sauce.