Stir-Fried Shrimp With Black Beans
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons fermented black beans, sold in Asian markets
- 2tablespoons dry sherry or white wine
- About 1½ pounds uncooked shrimp, in the 20 to 30 per pound size range, peeled
- 1½teaspoons sugar
- 2tablespoons soy sauce
- 1clove garlic, sliced, and 1 tablespoon minced garlic
- 1teaspoon salt
- 2teaspoons dark sesame oil
- 1pound bok choy or other cabbage, trimmed, washed and dried
- 2tablespoons peanut or vegetable oil
- 1tablespoon peeled and minced or grated fresh ginger
- ¾cup chicken stock or white wine, optional
- ¼cup minced scallions
Nutritional analysis per serving (4 servings)
301 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 39 grams protein; 1035 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in ½ teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.
- Step 2
Separate bok choy leaves from stems; chop stems into ½ - to 1-inch pieces, and roughly chop leaves.
- Step 3
Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon 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.
- Step 4
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 minute, then add ¾ cup water, stock or white wine and let it bubble away for a minute.
- Step 5
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. Turn off heat, drizzle remaining sesame oil on top, and serve.
Private Notes
Comments
Re: omitting the sugar: If you can find palm sugar (readily available at Asian markets), use in place of granulated cane sugar and you will find it makes a great difference. Cane sugar is overpowering while palm sugar is perfect. It is the sugar meant to be used in this type of S.E. Asian dish. The sugars come vacuum packed in plastic. Each is about the size of a hockey puck, so with a small serrated knife scrape off the amount needed and store the remaining in a tightly sealed glass jar.
This is the classic “I riffed on the recipe rather than making it” note, but my riff was killer, so I’m sharing. I made this with extra firm tofu replacing shrimp; broccoli and onion replacing bok choy. Doubled wine and black beans, as well as soy sauce; added a couple tablespoons more slivered ginger. It was amazing and one of the most satisfying black bean sauced stir fries I’ve ever made, with the bonus of not thickening the sauce with starch, which I never really like doing.
Marinating was a good idea. I also omitted the sugar and thickened the liquid with just a bit of corn starch at the end
Used scallop Omit sugar, Less soy sauce make the dish more palatable. Bok choy flavor be more prominent and that’s good per our family taste
I only changed two things. I left out the black beans because I couldn’t find them and reduced the liquid at the end with no extra sugar. Ok. Three things. But it was PERFECT and fresh and delicious.
Delicious! Made as written. Next time I’d add more ginger. Simple and a perfect dinner choice.