Shrimp with Black Bean Sauce for Two

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subheading: GATHER YOUR INGREDIENTS:

1½ teaspoons soy sauce

1½ teaspoons Shaoxing wine or dry sherry

8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

⅓ cup chicken broth

1½ teaspoons oyster sauce

1½ teaspoons sugar

1 teaspoon toasted sesame oil

¾ teaspoon cornstarch

1 tablespoon vegetable oil

2½ tablespoons fermented black beans (dau si), rinsed, drained, and chopped coarse

1 scallion white and green parts separated and sliced thin

2 garlic cloves minced

¾ teaspoon minced fresh ginger

½ red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips

Steamed white rice

View Nutritional Information

subheading: KEY EQUIPMENT:

The Best Wooden Spoons

The Best Woks

The Best Measuring Spoons

The Best Mixing Bowls

subheading: BEFORE YOU BEGIN:

We developed this recipe for a 14-inch wok, but you can use a 12-inch nonstick or carbon-steel skillet if preferred. You can purchase fermented black beans, or dau si, in Asian markets or online. Do not use jarred fermented black bean sauce for this recipe as these sauces can range widely in flavor and saltiness. The vegetables and aromatics can be prepared while the shrimp marinates. This dish is highly seasoned and should be eaten with rice. We developed this recipe for a 14-inch wok, but you can use a 12-inch nonstick or carbon-steel skillet if preferred. You can purchase fermented black beans, or dau si, in Asian markets or online. Do not use jarred fermented black bean sauce for this recipe as these sauces can range widely in flavor and saltiness. The vegetables and aromatics can be prepared while the shrimp marinates. This dish is highly seasoned and should be eaten with rice.

Directions at americastestkitchen.com

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