Chinese black bean sauce makes the perfect accompaniment to shrimp in this simple stir-fry. This easy recipe for Shrimp in Black Bean Sauce calls for black bean sauce with garlic, available in Chinese/Asian markets and many local supermarkets. It is meant to be served over rice.
Yield: Serves 3 to 4
Ingredients:
- 1 pound peeled and deveined medium to large shrimp
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- Marinade:
- 1 tablespoon rice wine or dry sherry
- 1/4 teaspoon salt
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- Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon granulated sugar
- 3/4 cup chicken broth
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- Cornstarch Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
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- 2 tablespoons vegetable oil (such as canola) or peanut oil for stir-frying
- 2 tablespoons black bean sauce with garlic
- 2 teaspoons minced fresh ginger
- 1 medium red bell pepper, cut into thin strips
- 2 green onions, cut into 1-inch pieces
Preparation:
Rinse the shrimp and pat dry. Place the shrimp in a bowl and stir in the marinade ingredients (1 tablespoon rice wine, 1/4 teaspoon salt). Marinate the shrimp for 15 minutes.
In a small bowl, combine the sauce ingredients (1 tablespoon soy sauce, 1 tablespoon Chinese rice wine or dry sherry, 1 teaspoon granulated sugar, 3/4 cup chicken broth). Set aside. In a separate small bowl, stir the 1 tablespoon cornstarch into the 2 tablespoons water. Set aside.
Heat the wok and add oil. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
Add the shrimp. Stir-fry briefly then push to the sides and add the red bell pepper. Stir-fry for about a minute, adding a bit of water, broth or rice wine or dry sherry if it begins to dry out.
Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch water mixture a quick re-stir and add into the sauce, stirring to thicken.
Stir to mix the sauce with the shrimp and vegetables. Stir in the green onion. Serve hot over rice.
In a small bowl, combine the sauce ingredients (1 tablespoon soy sauce, 1 tablespoon Chinese rice wine or dry sherry, 1 teaspoon granulated sugar, 3/4 cup chicken broth). Set aside. In a separate small bowl, stir the 1 tablespoon cornstarch into the 2 tablespoons water. Set aside.
Heat the wok and add oil. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
Add the shrimp. Stir-fry briefly then push to the sides and add the red bell pepper. Stir-fry for about a minute, adding a bit of water, broth or rice wine or dry sherry if it begins to dry out.
Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch water mixture a quick re-stir and add into the sauce, stirring to thicken.
Stir to mix the sauce with the shrimp and vegetables. Stir in the green onion. Serve hot over rice.
