How to Make It
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.