Shrimp With Black Bean Sauce

FLKeysJen's Note:

This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions."

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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

Sauce

• 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

Directions:

1. Combine sauce ingredients and set aside.
2. Heat wok over high heat for 30 seconds.
3. Add garlic oil and coat the wok.
4. When a wisp of white smoke appears, add garlic and black beans.
5. Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds.
6. Add wine by drizzling around the edges of the wok; mix well.
7. When the shrimp begin to curl and turn pink, make a well in the center of the mixture.
8. Stir sauce and pour in the well.
9. Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble.
10. Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.

Reviews

[threeovens]

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.

[cookiedog]

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!