Shrimp in Black Bean Sauce

This recipe is similar to my chicken in black bean sauce, but without the marinating and with a slightly different mix of ingredients a bit more well suited to shellfish.  It's not quite shrimp in lobster sauce, which is coming soon, but it's still a solid sauce, very different from your standard Cantonese-style brown garlic sauce.

Shrimp with Black Bean Sauce
Food.com

• 1/2 lb large shrimp ( shelled, deveined and washed)
• 1 1/2 teaspoons garlic oil (or sesame oil)
• 1 teaspoon garlic, minced
• 1 tablespoon fermented black beans, well washed and drained
• 1 green onion, sliced thinly, white and green parts separated
• 1 teaspoon shaoxing wine (or sherry or rice wine)
• 1 tablespoon fresh coriander, minced
• 1/2 head broccoli, rinsed, cut into florets
• 1/2 can baby corns
• Steamed rice, to serve

• 2 teaspoons oyster sauce
• 1 teaspoon soy sauce
• 3/4 teaspoon sugar
• Salt and white pepper, to taste
• 1 1/2 teaspoons cornstarch
• 1/4 cup seafood stock

Ready your stir-fry ingredients - chop up vegetables, set aromatics aside next to wok, and gather ingredients for the sauce (oyster sauce, soy sauce, sugar, cornstarch, stock) in a bowl.  Peel and devein shrimp, and have nearby.  Smash the rinsed black beans slightly to form something between a paste and whole beans, similar to the consistency of refried beans.

Get your shrimp cleaned and at the ready

Chop up your ingredients

It helps if you line everything up in the order of use, to avoid confusion

Heat wok over high heat for 30 seconds.  Add garlic oil and coat the wok.   When a wisp of white smoke appears, add garlic, white portion of the green onion, and black beans, then immediately add the broccoli florets.  Stir-fry for about 2 minutes, until starting to turn bright green.  Now add the shrimp.  The hotter you can get your wok before adding this, the better.  And keep your stove on high!  You want to cook these guys as fast as possible.  Mix together, then leave alone for about 30 seconds.  Flip them over as best you can, then stir-fry another 30 seconds.  Add wine by drizzling around the edges of the wok, add baby corn, and mix well.

Stir-fry until the shrimp turn pink.  These guys aren't ready to go yet

Once the shrimp begin to curl and turn pink, they're basically done.  Make a well in the center of the mixture.  Stir the sauce and pour into the center of this well.  Mix to combine all ingredients, and stir while cooking on high for about 90 seconds or less, until the sauce begins to thicken and bubble.

Turn off the heat, and add the minced green onion tops.  Remove to a heated dish, sprinkle with minced coriander and serve.