by Helen Chen
from Easy Chinese Stir-Fries
(John Wiley & Sons, 2009)
Serves 3 to 4
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. This family-style dish is not usually served at banquets. It is not considered elegant enough because the dark sauce covers the coral-colored shrimp. At home it is enjoyed with great relish.—Helen Chen
convert Ingredients
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 fresh ginger
1 garlic clove, crushed with the side of a knife and peeled
3 tablespoons fermented black beans, coarsely chopped
Want it? Click it.
Directions
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, about 2 minutes. Taste the sauce and add salt as needed. Serve immediately.
Recipe © 2009 Helen Chen. All rights reserved.
LC
on 
LC to your 