Shrimp with Homemade Black Bean Sauce
Rich homemade black bean sauce stir-fried with shrimp, green peppers, and asparagus for a savory, flavorful dish.
Ingredients
chicken stock (recipe on page 42)
²⁄ 3 cup
Chinese salted black beans (rinsed, dried, and mashed)
2 tablespoons
soy sauce
1 tablespoon
garlic (minced)
2 cloves
cornstarch
2 teaspoons
oyster sauce
1 teaspoon
sugar
1 teaspoon
vegetable oil (divided)
2 tablespoons
green and/or red bell peppers (cut into 1-inch squares)
2
asparagus (trimmed and cut into 1-inch lengths)
8 ounces (10 to 12 stalks)
medium shrimp (peeled and deveined (36/40 count))
1½ pounds
water
2 tablespoons
Instructions
1
Step 1
In a small bowl, combine the stock, black beans, soy sauce, garlic, cornstarch, oyster sauce, and sugar. Set aside.
2
Step 2
Preheat a large wok or skillet over high heat for 1 minute. Pour in 1 tablespoon of the oil and heat until it flows and shimmers. Reduce the heat to medium and add the bell peppers and asparagus. Stir-fry until just tender, about 2 minutes. Transfer the vegetables to a plate.
3
Step 3
In the same wok, pour in the remaining oil and heat until it flows and shimmers. Add the shrimp and stir-fry until just pink, 1 to 2 minutes. Add the black bean mixture and stir to coat the shrimp with the sauce. Add the cooked vegetables and quickly toss everything together in the wok. Add the water and stir-fry a few more times until everything is cooked to your liking. Serve immediately with freshly steamed rice.
