This Chinese Black Bean Shrimp Stir-Fry is a flavorful and slightly more complex dish that showcases the deep, rich flavors of Chinese black beans. While it involves making a quick and flavorful stock with shrimp shells, the effort is truly worth it as it enhances the overall taste of the stir-fry. The combination of succulent shrimp, fragrant garlic, ginger, and bok choy makes for a delightful medley of textures and tastes. Whether served over steamed rice or noodles, this stir-fry is sure to become a favorite addition to your Asian-inspired culinary repertoire.
MAKES: 4 servings
TIME: 30 minutes
INGREDIENTS:
- About 11/2 pounds shrimp, 20 to 30 per pound
- 1 tablespoon fermented black beans
- 2 tablespoons dry sherry or white wine
- 11/2 teaspoons sugar
- 2 tablespoons soy sauce
- 1 clove garlic, sliced, plus 1 tablespoon minced garlic
- 1 teaspoon salt
- 2 teaspoons dark sesame oil
- 1 pound bok choy or any cabbage, trimmed, washed, and dried
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon minced or grated fresh ginger
- 1/4 cup chopped scallion
INSTRUCTIONS:
- Peel the shrimp. Put the shells in a medium saucepan with 1 cup water, turn the heat to high, and bring to a boil. Turn the heat to low, cover, and cook while you work on the rest of the recipe, about 10 minutes.
- Soak the black beans in the sherry.
- Put the shrimp in a bowl with 1/2 teaspoon of the sugar, 1 tablespoon of the soy sauce, the sliced garlic, the salt, and 1 teaspoon of the sesame oil. Give it a good stir and let sit while you assemble the other ingredients.
- Separate the bok choy leaves from the stems; chop the stems into 1/2- to 1-inch pieces and chop the leaves.
- Drain the shrimp shells, reserving 3/4 cup of the stock.
- Heat a large nonstick skillet over medium-high heat for 3 to 5 minutes. When hot, add 1 tablespoon of the peanut oil and raise the heat to high. When it begins to smoke, add the minced garlic and, immediately thereafter, the shrimp and its marinade. Cook the shrimp for about 2 minutes, stirring occasionally. Spoon it out of the skillet.
- Put the remaining peanut oil in the skillet and, when it smokes, add the ginger, followed immediately by the bok choy stems. Cook, stirring, until the bok choy is lightly browned, 3 to 5 minutes, then add the greens.
- Cook, stirring, for 1 minute, then add the shrimp stock and let it bubble away for a minute or two. Return the shrimp to the skillet and stir; add the black beans and their liquid, the scallion, and the remaining sugar and soy sauce. Stir and cook for 1 minute.
- Turn off the heat, drizzle on the remaining sesame oil, and serve.
VARIATIONS:
- Stir-Fried Shrimp with Cashews: Omit the black beans and sherry. In Step 5, add 1/2 cup cashews to the pan along with the ginger.
- Stir-Fried Shrimp with Water Chestnuts: If you can’t find fresh water chestnuts, canned ones work well too. Omit the black beans and sherry. In Step 5, add 1/2 cup sliced water chestnuts along with the bok choy stems.
Enjoy this Chinese Black Bean Shrimp Stir-Fry with its complex and delightful flavors that will take your taste buds on an exciting journey through authentic Chinese cuisine. Whether you’re cooking for a special occasion or a quick weeknight meal, this dish is sure to impress and satisfy all who taste it.
