Soy Glazed Mushrooms With Smoked Five Spice Shrimp

1/3 cup water
3 tablespoons soy sauce, preferably reduced-sodium
2 teaspoons sugar
1 1/2 teaspoons cornstarch
2 tablespoons peanut or vegetable oil
2 garlic cloves, minced or pressed
1 teaspoon minced or grated ginger
4 cups mushrooms, quartered, use an assortment, such as button, shiitake,
oyster mushrooms and enoki
2 tablespoons medium-dry sherry, chicken stock, or wine
1 pound smoked five-spice shrimp or other smoked shrimp
1/2 cup sliced water chestnuts
1 green onion, thinly sliced

Make the sauce by blending the water, soy sauce, sugar and cornstarch. Set
aside. Heat a wok or large skillet over medium-high heat. Add the oil and
swirl the pan to coat the sides. Add the garlic and ginger and saute until
aromatic, about 15 seconds. Sear the mushrooms in the hot oil until nicely
browned and tender, about 4 minutes. Add the sherry, shrimp and water
chestnuts. Stir the sauce to thoroughly remix and pour it into the wok.
Cook, stirring constantly, until the sauce thickens and the ingredients
are evenly coated, 2 minutes more. Transfer the shrimp mixture to a
warmed serving dish, sprinkle with the green onion and serve immediately.
Makes 4 servings.

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