This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions."
- 1⁄2 lb large shrimp (shelled, deveined and washed)
- 1 1⁄2 teaspoons garlic oil (or sesame oil)
- 1 teaspoon garlic, minced
- 1 tablespoon fermented black beans, washed and drained
- 1 teaspoon shaoxing wine (or sherry wine)
- 1 tablespoon fresh coriander, minced
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- 3⁄4 teaspoon sugar
- salt, to taste
- pepper, to taste
- 1 1⁄2 teaspoons cornstarch
- 1⁄4 cup seafood stock
- Combine sauce ingredients and set aside.
- Heat wok over high heat for 30 seconds.
- Add garlic oil and coat the wok.
- When a wisp of white smoke appears, add garlic and black beans.
- Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds.
- Add wine by drizzling around the edges of the wok; mix well.
- When the shrimp begin to curl and turn pink, make a well in the center of the mixture.
- Stir sauce and pour in the well.
- Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble.
- Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.