Recipe ingredients
- 1 lb. jumbo shrimp (21-25 per-pound)
- 1 tb. fermented black beans
- 2 garlic cloves, minced
- 1 quarter-sized slice fresh-ginger, peeled, minced
- 1 tablespoon rice wine or dry sherry
- 2 tablespoon peanut or corn oil
- 1/2 teaspoon salt
- 6 oz. ground pork
- 1 small onion, cut into 1-inch cubes
- 1 bell pepper, cut into 1-inch cubes
- 1/2 teaspoon sugar
- Big pinch white pepper
- 1/2 tablespoon light soy sauce
- 3/4 cup chicken stock
- 2 teaspoon cornstarch, blended with 1 tb water
- 1 large egg, lightly beaten
- 1 green onion, chopped
- 1 teaspoon sesame oil
Recipe method
- Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.
- Cover the black beans with lukewarm water. Let soak for 5 minutes. Drain. Combine with the minced garlic and ginger. Gently crush into a paste. Mix in the wine. Set aside.
- Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.
- Reheat wok over medium heat. Add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic.
- Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.
- Add onions, peppers, sugar, white pepper and soy sauce. Toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.
- Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens, about 20 seconds.
- Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce. return the shrimp to sauce, add the green onions and swirl in the sesame oil.
Other chinese recipes:
Shrimp with lobster sauce recipe
|
