- 2 tbsp fermented black beans
- 2 tbsp shaosing wine or dry sherry
- 1 ½ lbs. shrimp, peeled
- ½ teaspoon sugar
- 1 tablespoon soy sauce
- 1 clove garlic, sliced
- 1 teaspoon salt
- 1 teaspoon dark sesame oil
- 1 lb. bok choy, washed and dried
- 1 tablespoon peanut oil
- 1 teaspoon garlic, minced
- 1 tablespoon peanut oil
- 1 tablespoon ginger, grated
- ¾ cups chicken stock
- ¼ cup scallions, minced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 teaspoon dark sesame oil
ingredients
directions
1. Soak black beans in sherry. |
2. In large bowl, marinate shrimp in 1/2 tsp sugar, 1 tbsp soy sauce, sliced garlic, 1 tsp salt and 1 tsp sesame oil. |
3. Separate bok choy leaves from stems; chop stems into 1/2- to 1-inch pieces, and roughly chop leaves. |
4. Mix together 1tsp cornstarch, 1 tsp water, and 1 tsp sesame oil. |
5. Preheat a wok or large skillet over medium-high heat. Add 1 tbsp peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet. |
6. Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minutes, then add 3/4 cup of water, stock or white wine and let it bubble away for a minute. |
7. Return shrimp to wok or skillet and stir; add black beans and their liquid, scallions, and remaining sugar and soy sauce. Stir and cook for 1 minute. Add cornstarch and sesame oil mixture, stir to thicken, turn off heat, and serve. |
