Black Bean Stir-Fry with Shrimp

Ingredients

• 3 pcsGarlic
• 1 tbspGinger
• 1 pcsChili
• 4 pcsSpring onion
• 3 tbspBean
• 120 mlBroth
• 2 tbspSoy sauce
• 2 tspSugar
• 0.5 tspSesame oil
• 1 tspCornstarch
• 1 tbspRice wine
• 450 gShrimp
• 1.5 tbspRapeseed oil
• 80 gOnion
• 1 pcsBell pepper
• 150 gCabbage
• 80 gCarrot
• 70 gSugar snap pea
• 300 gRice

Instructions

1. 1

   Preparation

   • Peel and finely chop the garlic.
   • Peel and finely chop or grate the ginger.
   • Finely chop the chili (remove seeds for less heat).
   • Separate scallions into white and green parts; mince whites, cut greens on the diagonal into 1 cm pieces.
   • If needed, peel and devein the shrimp and pat dry. Wash and thinly slice vegetables (cabbage, carrot, snow peas).
2. 2

   Sauce and slurry

   • In a small bowl combine garlic, ginger, chili, scallion whites and the fermented black beans (roughly chopped).
   • In another bowl whisk together 120 ml stock, soy sauce, sugar and sesame oil until sugar dissolves.
   • In a third bowl dissolve cornstarch in 1 TBSP rice wine or sherry and set aside.
3. 3

   Stir-frying

   • Heat wok or large pan over high heat until very hot.
   • Swirl in canola (rapeseed) oil (about 1.5 TBSP). Stir-fry onion and bell pepper 1 minute.
   • Add garlic–bean mixture and cook 10–20 seconds until fragrant (do not brown).
   • Add shrimp and stir-fry about 1 minute until they start to turn pink.
   • Add the stock-soy mixture and cook 2–5 minutes until shrimp are cooked through; add more stock if needed to prevent sticking.
   • Stir the cornstarch slurry and add it with scallion greens and sliced vegetables.
   • Bring sauce to a boil until it thickens and vegetables are crisp-tender.
   • Serve immediately with steamed white rice if desired.