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Shrimp in Black Bean Sauce
© James Baigrie

Shrimp in Black Bean Sauce

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  1. 1 1/2 pounds shelled and deveined medium shrimp
  2. 1 tablespoon cornstarch
  3. 2 tablespoons peanut oil
  4. One 2-inch piece of ginger, peeled and julienned, plus 1 1/2 tablespoons minced ginger
  5. 8 scallions, white and light green parts only, cut into 1 1/2-inch lengths
  6. 1/4 teaspoon hot chili oil
  7. 2 1/2 tablespoons Chinese black beans, rinsed and coarsely chopped
  8. 1/4 cup soy sauce
  9. 1/3 cup water
  10. 1 tablespoon rice vinegar
  11. White rice, for serving
  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.