Tuesday, March 27, 2012

Shrimp with Black Bean Sauce

There is no need to buy prepared "Black Bean Sauce." All you need do,
is cook your shrimp (or whatever) in some mashed fermented black beans
(called "salted" beans at the Asian market, along with some ginger,
garlic, broth, sherry, soy sauce, and a bit of cornstarch (standard
stir-fry fare). Below is an excellent recipe:


1 lb medium-sized fresh shrimp

Marinade: 1 egg white (or 1 T cornstarch)
dash of vegetable oil

2 to 3 cups plus 3 T vegetable oil
1 T fermented black beans, washed (to remove salt) and mashed
1 T minced fresh garlic
1 t minced fresh ginger
pinch salt
1 to 2 cups green (or mixed colors) bell pepper, cut into 1-inch
squares (or 1 to 2 cups yellow or white onions, cut into
1-inch squares)
1 to 2 T chicken broth
2 T soy sauce
1 1/2 T white wine (we use dry sherry or Chinese rice wine)
1 T minced scallions
1/2 t cornstarch mixed with 1 t water


Shell and devein the shrimp; wash and dry them thoroughly. Mix the
shrimp with the marinade and let stand for 5 minutes.

Heat a wok over highest heat for 2 minutes; then add 2 to 3 cups
vegetable oil. As soon as the oil is smoking hot, fry the shrimp for a
few seconds -- only til they just turn white. Remove shrimp quickly
from wok and let oil drain off.

Clean the wok; reheat it, and add 3 T vegetable oil; when oil is
smoking hot add black beans, garlic, (chili peppers also at this point
for a spicy version,) ginger, and salt, mashing them all together.
Stir-fry about 15 seconds. Then add bell pepper (or onion), chicken
broth, and soy sauce; stir for 30 seconds. Return shrimp to wok (about
1/3 at a time so as not to cool wok too drastically); add wine and
scallions; stir for 10 seconds. Add liquid cornstarch mixture,
stirring until the sauce thickens and clears (about 10 seconds).
Remove and serve hot (with steamed rice).

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