2 t Chinese rice wine
1 t soy flour
1 lb large shrimp, peeled and deveined
3 T Canola Oil
1 T thinly sliced scallions
1 T grated peeled fresh ginger
2 cloves garlic, peeled and put through a press
3 T fermented black beans, coarsely chopped or smashed
Salt to taste
1. In a medium bowl, combine flour and wine with a whisk. Add shrimp and mix well. Meanwhile, heat oil in a wok or stir fry ban until hot, but not smoking. (Test by dipping spatula in the shrimp mixture then in the oil...it should sizzle).
2. Add scallions, ginger, garlic, and black beans and stir a few times. Stir the shrimp mixture and add it to the pan. Add 2 T water and cook, stirring constantly, until shrimp are opaque. Taste the sauce, add salt if necessary, and serve immediately.
1 t soy flour
1 lb large shrimp, peeled and deveined
3 T Canola Oil
1 T thinly sliced scallions
1 T grated peeled fresh ginger
2 cloves garlic, peeled and put through a press
3 T fermented black beans, coarsely chopped or smashed
Salt to taste
1. In a medium bowl, combine flour and wine with a whisk. Add shrimp and mix well. Meanwhile, heat oil in a wok or stir fry ban until hot, but not smoking. (Test by dipping spatula in the shrimp mixture then in the oil...it should sizzle).
2. Add scallions, ginger, garlic, and black beans and stir a few times. Stir the shrimp mixture and add it to the pan. Add 2 T water and cook, stirring constantly, until shrimp are opaque. Taste the sauce, add salt if necessary, and serve immediately.
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