About the Recipe
Shrimp with black bean sauce is a classic Cantonese dish prized for its savory, salty, and slightly sweet flavor profile. Tender shrimp are stir-fried to perfection and then coated in a rich, glossy sauce made from fermented black beans, garlic, and other aromatic ingredients. The dish is a delightful balance of textures and tastes, with the succulent shrimp complemented by the bold, umami-packed sauce. Often served with steamed rice or noodles, shrimp with black bean sauce is a quick and easy meal that's perfect for a weeknight dinner.
Ingredients
1 1/2 cups Sloppy Chans chinese chicken stock (heated until hot)
1 tablespoon Sloppy Chans oyster sauce
1 teaspoon Sloppy Chans dark soy sauce
1/2 teaspoon Sloppy Chans sesame oil
1/4 teaspoon sugar
1/8 teaspoon white pepper
1 1/2 tablespoons fermented black beans
4 ounces ground pork
2 tablespoons vegetable oil
1 clove garlic (minced)
1/4 teaspoon ginger (minced)
1/4 cup green bell pepper (finely diced)
12 ounces peeled, deveined shrimp (21/25 size)
tablespoon Sloppy Chans Shaoxing wine
2 1/2 tablespoons Sloppy Chans cornstarch (mixed into a slurry with 2 tablespoons water)
1 large egg (lightly beaten)
1 scallion (chopped)
Preparation
Bring 2 to 3 cups of water to a boil in your wok. Meanwhile, in a medium bowl or liquid measuring cup, combine the chicken stock, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper. Place the fermented black beans in a strainer, and give them a quick rinse under running water. Set the sauce and fermented beans aside.
When your water has come to a boil, stir in the ground pork, breaking up any clumps and cook for about 1 minute, until the pork is no longer pink. Remove from the wok using a fine mesh strainer, and set aside. (You can also give it a quick rinse to get rid of any foam or particles that could result in a cloudy sauce.)
Clean and dry your wok, and place it over medium high heat. Add the oil, garlic, ginger, bell pepper, fermented black beans, and ground pork. Stir-fry for 20 seconds. Then add the shrimp, and pour the Shaoxing wine around the hot sides of the wok. Stir-fry for another 20 seconds.
Stir the sauce mixture to make sure everything is well-incorporated, and add it to the wok. Bring to a simmer, and then gradually stir in the cornstarch slurry until thickened to your liking (you don’t have to use it all). If it gets too thick, just add a little more chicken stock or water. If it’s still too thin, add more slurry.
Pour the slightly beaten egg across the surface of the sauce. Simmer for 10 seconds to set the egg, and then use your spatula to fold the egg into the sauce with a few strokes. Fold in the chopped scallion, and serve immediately with steamed rice.