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.

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