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.
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 ginger
- 1 garlic clove, crushed with the side of a knife and peeled
- 3 tablespoons fermented black beans, coarsely chopped
Instructions
- In a medium bowl, whisk together the wine and cornstarch. Add the shrimp and mix well.
- 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.
- 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.
Nutrition
Serving: 1portion | Calories: 274kcal | Carbohydrates: 5g | Protein: 25g | Fat: 17g | Saturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1459mg | Fiber: 2g | Sugar: 1g