Stir Fried Shrimp With Black Beans Recipes

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

Steps:

• Heat oil in large heavy skillet over medium-high heat.
• Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
• Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
• Simmer covered 5 minutes.
• Gently stir in shrimp and cook just until pink, 2-3 minutes.
• Stir in beans and coriander and heat through.
• Serve hot or at room temperature, topped with a dollop of sour cream.

Steps:

• 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.

Steps:

• Put 2 tablespoons vegetable oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 2 teaspoons minced ginger and 3 tablespoons fermented black beans soaked in 2 tablespoons mirin.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
• Stir in 2 tablespoons soy sauce, and serve. Garnish with scallions.

Steps:

• Heat a wok until very hot.
• Add the vegetable oil and heat until shimmering.
• Add the garlic and stir-fry for 10 seconds.
• Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
• Add the green beans, 2 tablespoons of the stock, and a smidgen of salt, and stir-fry until the beans soften slightly, about 3 minutes.
• Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
• Serve right away.

Steps:

• In a cup, mix together the white wine and the ginger juice. Then, in a bowl, combine this with the oyster sauce, soy sauce, sesame oil, salt, sugar, cornstarch and white pepper. Stir in the shrimps and let stand for 30 minutes to an hour.
• Meanwhile, wash the beans three times and drain well. In a bowl, mash together the black beans and the garlic to make a paste. Reserve.
• Heat the wok over high heat for 30 seconds. Add the peanut oil and heat until a wisp of white smoke appears. Add the bean and garlic paste, breaking it up with a spatula and cooking until the garlic turns brown. Drain the shrimps, reserving the marinade, and place the shrimps in the wok, separating them into a single layer. Tip the wok from side to side to assure even cooking, then after about 10 or 15 seconds turn the shrimps over and stir together with the paste.
• As the shrimps cook, add the marinade to the wok and continue to stir-fry. There should be enough moisture to cook properly. If not, add a little water. When the shrimps turn pink and curl up, after about one minute, they are ready. Turn off the heat, remove the shrimps and beans from the wok and serve immediately with cooked rice. Garnish with sprigs of coriander.

Steps:

• Soak the black beans in the wine. Put 2 tablespoons of the oil in a wide skillet, preferably nonstick, and turn the heat to high. A minute later, add the cabbage and cook, stirring occasionally, until glossy and beginning to brown, 3 to 5 minutes. Remove with a slotted spoon.
• Still over high heat, add the remaining oil, along with the garlic, ginger, and chiles; cook, stirring once or twice, for 15 to 30 seconds. Add the shrimp and cook, stirring occasionally, for about 2 minutes. Turn the heat to medium.
• Return the cabbage to the skillet, along with the black beans and their liquid and the soy sauce. Cook, stirring, for about a minute. Taste and salt. Drizzle with the sesame oil, garnish with the scallion, and serve.

Steps:

• Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.
• Remove any bruised or withered outer leaves from gai lan, then trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 1/2-inch pieces, separating leafy parts from thick stems.
• Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Add leafy parts and cook until all of gai lan is just tender, 3 to 5 minutes. Drain well, then transfer to a clean kitchen towel and pat dry. Transfer to a large dish and keep warm, loosely covered with foil.
• Pat shrimp dry. Heat wok over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and jalapeño and stir-fry 1 minute. Working quickly, add shrimp, spreading in 1 layer on bottom and side of wok. Cook, undisturbed, 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more. Stir broth mixture, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. Remove from heat and drizzle with sesame oil, then stir to combine.
• Pour shrimp and sauce over gai lan.