Shrimp and Shitake in Black Bean Sauce

In a hot wok, heat up some peanut or canola oil.

Stir fry a sliced onion.
Add chopped garlic and a stalk of lemon grass, cut into two inch segments and smashed with the edge of your knife.
Add sliced shiitake caps (and the finely chopped stems).
When they are done, transfer to a bowl.
Add more oil.
Stir fry peeled shrimp (I reserve the shells to make a quick shrimp stock for seafood risotto).
Add the vegetables, a splash of dry sherry, and a big dollop of black bean sauce.
Simmer briefly and finish with finely chopped cilantro.
Serve with short grain (you want it to be sticky) rice and cold beer.