Chinese•healthy

Chinese Shrimp with Black Bean Sauce

A quick and healthy Cantonese classic. The bok choy should be lightly cooked to retain some crunch (what is known as "wok hay" in Cantonese).

Ingredients

Quantities are shown as originally provided.

1 pound jumbo or large shrimp, peeled and deveined
2 teaspoons cornstarch
4 teaspoons soy sauce
1 tablespoon peanut or vegetable oil
2 teaspoons minced garlic
1 teaspoon minced ginger
2 scallions, white and green parts separated and thinly sliced
1 tablespoon fermented black beans, rinsed, drained, and lightly mashed with the back of a spoon
1 pound bok choy, hard ends trimmed and leaves separated
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
2 teaspoons white sesame seeds

1
Marinate the shrimp: Mix together the shrimp, cornstarch, and 2 teaspoons of the soy sauce. Let sit for 5 minutes to marinate.
2
Heat a wok or large skillet over high heat. Add the oil and swirl to coat the bottom. Add the shrimp and stir-fry until pink all around, about 2 minutes. Transfer to a plate and set aside.
3
In the same wok or skillet, add the garlic, ginger, and scallion whites and cook just until aromatic, about 20 seconds. Add the fermented black beans and stir-fry for another 30 seconds. Add the bok coy and stir-fry for 1 minute. Add the remaining 2 teaspoons of soy sauce, the rice wine, and the sesame oil. Stir-fry for another 1 to 2 minutes, until the bok choy is slightly wilted.
4
Return the shrimp to the pan. Stir-fry for another 1 minute, until the shrimp is well-coated with the sauce. Transfer everything to a plate, garnish with scallion greens and optional white sesame seeds, and serve.