© James Baigrie
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a medium bowl, toss the shrimp with the cornstarch.

Step 2    

In a wok, heat the peanut oil until shimmering. Add the minced ginger, half of the scallions and the chili oil and stir-fry over high heat for 30 seconds. Add the shrimp and julienned ginger; stir-fry for 1 minute. Add the remaining scallions and the black beans. Stir in the soy, water and vinegar. Simmer until the sauce is slightly thickened, about 2 minutes. Serve with white rice.

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