Black Bean Shrimp

These dried black beans are actually fermented soybeans (page 10). Their pungent, salty taste softens considerably when they are heated in a sauce. Peanut oil also gives this dish its distinctive taste (vegetable oil can be substituted if food allergies are an issue). As with any stir-fry, do all your preparation before you start cooking—the steps move very quickly. Serve this dish over steaming rice or bean thread noodles soaked in boiling water for 15 minutes, or until transparent. MAKES 4 SERVINGS

INGREDIENTS:

1 pound medium shrimp (35 to 40 per pound), peeled and pepper deveined
1 teaspoon freshly ground black
1⁄4 cup dried, salted, Chinese black beans, slightly crushed with
1 tablespoon soy sauce
1⁄3 cup canned or homemade chicken stock
3 tablespoons peanut oil
1 tablespoon sherry
1 teaspoon toasted sesame oil the side of a chef’s knife or the bottom of a small pot
3 scallions, minced
1 tablespoon oyster sauce
3 scallions, minced garlic
2 teaspoons cornstarch, dissolved in 1 tablespoon water
1 red (or green) bell pepper, cored, seeded, and cut into 1-inch pieces

PROCEDURE:

1. Combine the shrimp, soy sauce, sesame oil, and sherry in a medium bowl. Toss until the shrimp are well coated. Set aside to marinate for 30 minutes.

2. Heat 2 tablespoons of the peanut oil in a large wok or skillet (preferably nonstick) over high heat. When the oil is hot but not smoking, add the shrimp with their marinade and cook, stirring constantly, until pink and firm, about 3 minutes. Transfer the shrimp to a bowl or plate and set aside.

3. Return the wok to high heat and add the remaining 1 tablespoon oil. Add the scallion, ginger, and garlic; cook, stirring constantly, for 20 seconds. Add the bell pepper and black pepper and cook, stirring and tossing constantly, for 2 minutes, or until the bell pepper begins to soften.

4.

Return the shrimp to the wok, along with the black beans, chicken stock, and oyster sauce. Stir and toss until the sauce is bubbling and the shrimp are heated through, 1 to 2 minutes.

5. Pour the cornstarch mixture into the wok and stir until the sauce thickens, about 10 seconds. Serve hot.

MANGO BLACK BEAN SHRIMP Add 1 large mango, peeled, pitted, and coarsely chopped, with the bell pepper.

PINEAPPLE BLACK BEAN SHRIMP Add 1 cup canned pineapple chunks, drained, with the bell pepper.

SCALLOPS AND BLACK BEAN SHRIMP Reduce the shrimp to 1⁄2 pound and add 1⁄2 pound sea scallops, cut in half, to the marinade.

SPICY BLACK BEAN SHRIMP Increase the ginger to 2 tablespoons. Add 1 teaspoon chili sauce, or more, with the black beans.

SWEET BLACK BEAN SHRIMP Omit the oyster sauce, and add 1 tablespoon hoi sin sauce and 1 teaspoon sugar with the black beans.

SZECHWAN BLACK BEAN SHRIMP Add 1 banana, thickly sliced, with the bell pepper. Add 1 teaspoon chili sauce, or more, and 1⁄2 teaspoon sugar with the black beans.