Garlic Black Bean Shrimp Stir-Fry

Quick wok-seared shrimp coated in a pungent fermented black bean and garlic sauce.

Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 2 tablespoons fermented black beans, rinsed and roughly chopped
• 3 tablespoons grapeseed oil
• 8 cloves garlic, minced
• 2 tablespoons minced ginger
• 1 red bell pepper, diced
• 4 scallions, cut into 1-inch pieces
• 1/2 cup chicken stock
• 2 tablespoons Shaoxing rice wine
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 teaspoon toasted sesame oil
• Steamed rice, for serving

Directions

1. Heat the grapeseed oil in a hot wok. Add the shrimp and sear until just pink, 1 to 2 minutes; remove.
2. To the same wok add the black beans, garlic, and ginger; stir-fry until fragrant, 30 seconds.
3. Add the bell pepper and scallions and toss 1 minute.
4. Pour in the chicken stock, rice wine, soy sauce, oyster sauce, and sugar; bring to a simmer.
5. Return the shrimp, stir in the cornstarch slurry, and toss until the sauce thickens and clings, 1 minute.
6. Finish with sesame oil and serve over steamed rice.

Notes

Based on Ming Tsai’s garlic black bean shrimp, a classic of his East-West wok cooking.