Stir-Fried Shrimp with Black Bean Sauce

Name: Stir-Fried Shrimp with Black Bean Sauce
Yield: Serves 2
Ingredients: 3 garlic cloves, minced; 1 1/2 teaspoons untoasted sesame or peanut oil; 1 tablespoon fermented black beans, rinsed and crushed with the back of a spoon; 1 1/2 tablespoons minced fresh ginger; 1 1/2 tablespoons shao-hsing wine; 2 teaspoons hoisin sauce; 1 1/2 teaspoons soy sauce; 1 fresh hot chile, such as Thai (also called bird), sliced very thinly crosswise (remove seeds for less heat); 1 scallion, thinly sliced on the diagonal; reserve 1 tablespoon for garnish; 1 pound large shrimp (16 to 20 count), peeled and deveined (page 122); 1 tablespoon cornstarch; 3 tablespoons peanut oil; Perfect White Rice (page 407)

January 26, 2012

Unlike other frying methods, stir-frying requires very high heat and very little fat. A wok is the best implement; it heats up quickly and to just the right temperature, and the shape promotes the brisk tossing about of food that is so characteristic of stir-frying. You can achieve similar results in a skillet as long as it’s large enough to accommodate all the ingredients (with room for tossing): Set the pan over high heat until very hot, add the oil and shrimp (or other items), and then adjust the heat as necessary during cooking.This method results in perfectly coated shrimp with lots of flavor, but there will not be much sauce for serving with rice (which is more authentic than heavily sauced renditions); if desired, double the amount of sauce ingredients.

Recipe notes

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