Shrimp in Black Bean Sauce
Pungent black bean sauce lends a rich flavor to shellfish dishes. If you like, spice up this dish by adding a small amount of chile paste to the garlic and black bean sauce.
INGREDIENTS | SERVES 2 to 4
- 1 pound shrimp, shelled, deveined
- 2 teaspoons cornstarch
- 2 tablespoons vegetable or peanut oil
- 2 tablespoons Chinese black bean sauce
- 1 teaspoon minced garlic
- 2 slices ginger, minced
- 2 green onions, quartered
- ¼ cup chicken broth
Rinse the shrimp in cold running water and drain. Place the shrimp in a bowl and toss with the cornstarch.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the black bean sauce and the garlic. Stir-fry for 30 seconds, mixing the garlic and black bean sauce together.
Add the shrimp, minced ginger, and the green onion. Stir-fry the shrimp until they turn pink and the edges begin to curl, mixing in with the sauce.
Add the chicken broth and bring to a boil. Taste and adjust seasoning if desired. Serve hot over rice.
