Stir-fried shrimp w/black bean sauce #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fermented black beans |
| 1 | pounds | Shrimp |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Sherry |
| 1 | teaspoon | Sugar |
| 1 | dash | Pepper |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
Directions
1. Soak fermented black beans.
2. Shell and devein shrimp. Crush garlic.
3. Mince ginger root; then combine in a cup with soy sauce, sherry, sugar and pepper. In another cup, blend cornstarch, cold water and remaining soy sauce to a paste.
4. Heat oil. Add salt, then garlic, and stir-fry to bmwn lightly. Add shrimp; stir-fry until pinkish (about 2 minutes).
5. Add ginger-soy mixture and stir-fry ½ minute more. Add soaked black beans; stir-fry another ½ minute.
6. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat.
7. Stir in cornstarch paste to thicken and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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