Recipe: Big Bowl Restaurant Shanghai Shrimp with Shiitake and Rice Wine

SHANGHAI SHRIMP WITH SHIITAKE AND RICE WINE

"This classic, almost buttery combination typifies the cooking of Eastern China at its most refined. The seasonings include bamboo shoots, ginger, scallion, shiitake, and Shaoxing rice wine. This is an elegant shrimp dish."

2 large dried mushrooms
1/2 pound shrimp, peeled and cut in half lengthwise
2 teaspoons cornstarch
1 teaspoon sesame oil (plus a few drops for garnish)

FOR THE SAUCE:
1/4 cup chicken stock
1 tablespoon light soy sauce
4 teaspoon kosher salt
1 teaspoon sugar

1 cup peanut oil
1/4 cup julienned bamboo shoots
2 tablespoons julienned ginger
2 tablespoons Shaoxing rice wine
1/4 cup sliced scallion greens
1/2 cup fresh cilantro leaves
1 teaspoon freshly ground white pepper
hot cooked rice (for serving)

Soak the mushrooms for 30 minutes in hot water to cover. When soft, cut off and discard the stems, and slice the mushrooms thinly.

Mix the shrimp with the cornstarch and 1 teaspoon sesame oil.

TO MAKE THE SAUCE:
Combine the chicken stock, soy sauce, salt, and sugar; set aside.

Heat 1 cup oil in a wok or skillet. When hot but not smoking, add the shrimp. Cook, stirring, to separate the pieces. When the shrimp change color, immediately remove and drain in a colander. Reserve the oil.

Heat a clean wok or skillet to hot and add 1/4 cup of the reserved oil. When very hot, add the mushroom slices, bamboo shoots, and ginger, and cook, stirring, for about 1 minute over high heat.

Add the chicken stock mixture and bring to a boil. Add the shrimp and cook, stirring to coat the shrimp with the sauce and seasonings. When piping hot, add the wine and scallion. Stir then turn off the heat. Stir in the cilantro leaves and white pepper. Drizzle with the sesame oil. Serve with rice.

Serves 2 to 3 as part of a larger meal
Adapted from source: Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant by Bruce Cost with Chef Matt McMillin