1/2 pound fresh shiitake or oyster mushrooms
1 pound large uncooked shrimp, peeled, deveined
1 tablespoon dry Sherry or dry white wine
2 tablespoons cornstarch
1 cup water
2 tablespoons oyster sauce
1 1/2 teaspoons sugar
2 tablespoons salted black beans
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon minced seeded red or green chili (such as serrano or jalapeño)
2 green onions, finely chopped
1/4 cup plus 2 tablespoons peanut oil
Freshly cooked rice
Cut off mushroom 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 water, 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. Set aside and keep warm. 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 in oyster sauce 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.