Black-Bean Shrimp with Chinese Broccoli

Black-Bean Shrimp with Chinese Broccoli
Photo by Mikkel Vang


  • 3 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
  • 1 tablespoon peanut or vegetable oil
  • 2 tablespoons fermented black beans
  • 2 garlic cloves
  • ¼ teaspoon salt
  • 2 teaspoons cornstarch
  • 1 well-seasoned 14-inch flat-bottomed wok
  • + 8 more ingredients
    • 1 teaspoon sugar
    • ½ fresh jalapeño chile (including seeds)
    • 3 teaspoons light soy sauce (preferably Pearl River Bridge brand)
    • 1 ½ pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
    • 1 1-inch piece fresh ginger
    • 1 ½ pounds gai lan (Chinese broccoli)
    • ¾ cup homemade chicken broth (reserved from winter melon soup ) or store-bought chicken broth (reduced-sodium if canned)
    • 1 teaspoon Asian sesame oil

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 fr...

View full recipe at Epicurious


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