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1
Shell and devein shrimps.
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2
Rinse thoroughly with cold water.
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3
Drain and pat dry.
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4
Soak the dried Chinese black mushrooms in hot water for 20 minutes.
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5
Drain and pat dry.
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6
Remove and discard stems.
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7
Cut caps into triangular pieces.
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8
Set aside.
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9
Cut straw mushrooms in half and white mushrooms into 4 slices.
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10
Set aside.
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11
Cut green onion in 2, separating the white bulb from the green stems.
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12
Cut green stems into 1 inch pieces and set aside for garnish.
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13
Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion.
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14
In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
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15
Do not let it smoke.
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16
Add shrimps and fry them until pink and curled.
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17
Drain and set aside.
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18
Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.
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19
Drain and set aside with shrimps.
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20
In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
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21
Add slices of ginger root and white bulb of green onion.
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22
Discard any ginger root or onion that turns brown.
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23
Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
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24
Mix thoroughly and bring sauce to a boil.
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25
Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
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26
Mix corn starch with water.
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27
Add to the shrimp mixture and cook for 1 minute.
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28
Add sesame oil and white pepper to taste.
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29
Spoon onto warm serving platter and sprinkle with green onions.
