Stir-fried Shrimp W/black Bean Sauce #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | T | Fermented black beans |
| 1 | lb | Shrimp |
| 1 | Clove garlic | |
| 2 | Fresh ginger root | |
| 1 | T | Soy sauce |
| 2 | T | Sherry |
| 1 | t | Sugar |
| 1 | ds | Pepper |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 1 | t | Soy sauce |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
Soak fermented black beans. Shell and devein shrimp. Crush garlic. Mince ginger root; then combine in a cup with soy sauce, sherry, sugar and pepper. In another cup, blend cornstarch, cold water and remaining soy sauce to a paste. Heat oil. Add salt, then garlic, and stir-fry to bmwn lightly. Add shrimp; stir-fry until pinkish (about 2 minutes). Add ginger-soy mixture and stir-fry 1/2 minute more. Add soaked black beans; stir-fry another 1/2 minute. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat. Stir in cornstarch paste to thicken and serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 96.5mg
Sodium: 902.4mg
Potassium: 124.9mg
Carbohydrates: 5g
Fiber: <1g
Sugar: 1.2g
Protein: 11g