Servings: 2 servings
Ingredients
- 1 lb large peeled and deveined shrimp
- 2 teaspoons sesame oil
- 2 teaspoon garlic minced
- 2 tablespoon fermented black beans washed and drained
- 2 teaspoon shaoxing wine or sherry wine
- 2 tablespoon fresh coriander minced
- SAUCE
- 1 1/2 tablespoon oyster sauce
- 2 teaspoon soy sauce
- 3 teaspoon ⁄4sugar
- 3 teaspoons cornstarch
- 1/2 cup seafood or chicken stock
Instructions
- Combine sauce ingredients and set aside.
- Heat wok over high heat for 30 seconds.
- Add garlic oil and coat the wok.
- When a wisp of white smoke appears, add garlic and black beans.
- Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds.
- Add wine by drizzling around the edges of the wok; mix well.
- When the shrimp begin to curl and turn pink, make a well in the center of the mixture.
- Stir sauce and pour in the well.
- Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble.
- Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.
- Serve with rice.
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