One 2-inch piece of ginger, peeled and julienned, plus 1 1/2 tablespoons
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
In a medium bowl, toss the shrimp with the cornstarch.
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.