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1
Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes.
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2
Drain mushrooms, reserving 1 cup soaking liquid.
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3
Squeeze out excess moisture.
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4
Cut off stems and discard.
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5
Cut caps in half.
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6
Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly.
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7
Let stand 15 minutes.
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8
Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves.
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9
Cover black beans with hot water and soak 1 minute.
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10
Drain beans and chop finely.
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11
Combine beans in small bowl with garlic, ginger, chili and half of green onions.
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12
Heat 1/4 cup oil in wok or heavy large skillet over high heat.
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13
Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes.
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14
Pour content of wok into sieve to drain shrimp.
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15
Line platter with cooked rice.
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16
Heat remaining 2 tablespoons peanut oil in same wok over high heat.
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17
Stir-fry black bean mixture until fragrant, about 1 minute.
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18
Return shrimp mixture to wok.
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19
Stir mushroom liquid mixture and add to wok.
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20
Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute.
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21
Spoon contents of wok over rice on platter.
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22
Garnish with remaining green onions and serve.
