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.
This was very good and easy to make. I used black bean paste and substituted chicken broth for personal preference. Made for the Top Favorites of 2009 Cookbooks Tag Game.
This takes minutes and tastes as good, if not better than any Chinese Restraunt I've been too. You'll be surprised how easy this is to make. I used preserved black beans with ginger that come in a carboard cylinder carton. I also used water in place of the fish stock since I didn't have any on hand. I served it with Perfect Steamed Rice Every Time and some steamed asparagus. A very special dinner perfect for a weeknight. Thank you PAC Baby!