Chinese Black Mushrooms Stuffed with Shrimp

Rinse dried mushrooms and soak them in hot water to cover for 20 minutes. Drain, reserving 2 tablespoons soaking liquid.

Remove and discard stems. Place caps in a small heatproof bowl. Add mushroom seasonings, toss lightly and place bowl in a bamboo steamer tray.

Fill a wok with hot water that is level with bottom of steamer tray. Place steamer in wok and steam over high heat for 15 minutes. Let mushrooms cool, then strain liquid into a bowl, discarding scallions and ginger root. Stir in shrimp sauce ingredients and set aside.

Rinse shrimp, drain thoroughly, place in a clean dish-towel and squeeze out as much liquid as possible. In a food processor or with 2 knives, mince shrimp to a paste and transfer to a mixing bowl. Add shrimp seasonings, stirring vigorously in one direction to combine evenly.

Sprinkle inside of mushroom caps with cornstarch and generously spoon in shrimp paste. Smooth tops with a spoon dipped in water and place on a lightly-greased heat-proof plate. As in previous step, steam plate in bamboo steamer tray, 7 minutes. Remove from wok and keep warm.

Dry wok, reheat over high heat, add tablespoon of oil and heat until nearly smoking. Add minced garlic and ginger and stir-fry 5 seconds. Add watercress, toss lightly to coat and add watercress seasonings. Toss briefly until watercress wilts.

Spoon watercress around outer edge of a warmed platter. Arrange stuffed mushrooms in center of platter and keep warm.

To hot wok add shrimp sauce, stir until hot and thickened, pour over mushrooms and serve immediately.