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Black Bean Shrimp Recipe

Monday, November 30, 2009

                                     Black Bean Shrimp Recipe

Black Bean Shrimp Ingredients

pound medium shrimp (35 to 40

1 teaspoon freshly ground black
per pound), peeled and

1⁄4 cup dried, salted, Chinese black

1 tablespoon soy sauce
beans, slightly crushed with

1 teaspoon toasted sesame oil
the side of a chef’s knife or the bottom of a small pot

1 tablespoon sherry

1⁄3 cup canned or homemade

3 tablespoons peanut oil
chicken stock

3 scallions, minced

1 tablespoon oyster sauce

1 tablespoon minced ginger

2 teaspoons cornstarch, dissolved

1 garlic clove, minced
in 1 tablespoon water

1 red (or green) bell pepper,
cored, seeded, and cut into

1-inch pieces

Black Bean Shrimp Cooking Process

1.Combine the shrimp, soy sauce, sesame oil, and sherry in a medium bowl. Toss until the shrimp are well coated. Set aside to marinate for 30 minutes.

2.Heat 2 tablespoons of the peanut oil in a large wok or skillet (preferably nonstick) over high heat. When the oil is hot but not smoking, add the shrimp with their marinade and cook, stirring constantly, until pink and firm, about 3 minutes. Transfer the shrimp to a bowl or plate and set aside.

3.Return the wok to high heat and add the remaining 1 tablespoon oil. Add the scallion, ginger, and garlic; cook, stirring constantly, for 20 seconds. Add the bell pepper and black pepper and cook, stirring and tossing constantly, for 2 minutes, or until the bell pepper begins to soften.

4.Return the shrimp to the wok, along with the black beans, chicken stock, and oyster sauce. Stir and toss until the sauce is bubbling and the shrimp are heated through, 1 to 2 minutes.

5.Pour the cornstarch mixture into the wok and stir until the sauce thickens, about 10 seconds. Serve hot.Black Bean Shrimp Recipe


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