Shrimp with Black Beans
Seafood and fermented black beans are commonly combined in Cantonese-style dishes. It's amazing how everyday ingredients take on a whole new character with just a little of this extraordinary seasoning.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 pound large shrimp (shelled and deveined)
- 3 tablespoons canola oil
- 1 tablespoon thinly sliced scallions
- 1 tablespoon minced peeled ginger
- 1 garlic clove (crushed with the side of a knife and peeled)
- 3 tablespoons fermented black beans (coarsely chopped)
Instructions
- 1
In a medium bowl, whisk together the wine and cornstarch. Add the shrimp and mix well.
- 2
In a wok or stir-fry pan, heat the oil over high heat until hot but not smoking. Test by dipping the spatula into the shrimp mixture and then into the oil; it should sizzle. Add the scallions, ginger, garlic, and black beans and stir a few times.
- 3
Mix up the shrimp mixture and add it to the pan. Add 2 tablespoons water and cook, stirring constantly, until the shrimp is opaque, 2 to 3 minutes. Taste the sauce and add salt as needed. Serve immediately.