SHRIMP WITH BLACK BEAN SAUCE
This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions."
Provided by FLKeysJen
Categories Szechuan
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 77.6, Fat 1, SaturatedFat 0.2, Cholesterol 86.4, Sodium 623.3, Carbohydrate 4.4, Fiber 0.1, Sugar 0.8, Protein 12
SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN OYSTER SAUCE
Steps:
- Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.
- Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.
- Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp.
- Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. Stir-fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve.
GINGER SHRIMP WITH OYSTER MUSHROOMS
Make and share this Ginger Shrimp With Oyster Mushrooms recipe from Food.com.
Provided by daisygrl64
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- in a small bowl, mix the stock, sesame seeds, ginger root, soy sauce, hot pepper sauce, and cornstarch mix until well blended, set aside.
- in a large skillet or wok, heat 2 tablespoons of oil.
- stir fry the carrots for 3 minutes, remove from wok and set aside.
- add 1 tablespoon of oil to wok, add mushrooms stir fry for 2 minutes, remove from wok and set aside.
- add more oil to wok if needed, add the shrimp, bell pepper, garlic, and stir fry until shrimp turns pink.
- stir the sauce mixture and pour over the shrimp in wok.
- cook until mixture bubbles, then add the carrots, and mushrooms.
- cover and cook for another 2 minutes.
- transfer to a platter and garnish with cilantro.
- serve immediately.
Nutrition Facts : Calories 301.5, Fat 14, SaturatedFat 2, Cholesterol 174, Sodium 533, Carbohydrate 16.8, Fiber 4.4, Sugar 5.5, Protein 28.6
SHRIMPS WITH BLACK BEAN SAUCE
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 1 gram, TransFat 0 grams
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- Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.
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