Shrimp in Black Bean Sauce

  • Total Time:
  • Servings: 4


  • 1 1/2 pounds shelled and deveined medium shrimp
  • 1 tablespoon cornstarch
  • 2 tablespoons peanut oil
  • One 2-inch piece of ginger, peeled and julienned, plus 1 1/2 tablespoons minced ginger
  • 8 scallions, white and light green parts only, cut into 1 1/2-inch lengths
  • 1/4 teaspoon hot chili oil
  • 2 1/2 tablespoons Chinese black beans, rinsed and coarsely chopped
  • 1/4 cup soy sauce
  • 1/3 cup water
  • 1 tablespoon rice vinegar
  • White rice, for serving

How to make this recipe

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

  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.

Contributed By Photo © James Baigrie Published September 2002

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465355 recipes/shrimp-in-black-bean-sauce 2013-12-06T23:48:30+00:00 Kathy Gunst fast-column|stir-frying|asian|chinese|4|fast|healthy|weeknight-dinner september-2002,shrimp in black bean sauce,fast shrimp,asian food,kathy gunst,seafood recipe recipes,shrimp-in-black-bean-sauce 465355

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