Shrimp & Broccoli In Black Bean Sauce

Shrimp & Broccoli in Black Bean sauce
Shrimp & Broccoli Black Bean Sauce


1 1/2 lb large shrimp in shelled and deveined
1 – 1 1/2  lb broccoli florets
3 tablespoons rice wine
3 teaspoons reduced-sodium soy sauce
3/4 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon peanut or vegetable oil
1 (1-inch) piece fresh ginger, peeled and Julienned
2 garlic cloves, minced
1/2 fresh red chile pepper w/seeds, sliced
1 teaspoon sesame oil
3 tablespoons fermented black beans, rinsed and chopped
1/4 tsp salt, or to taste (just remember soy sauce has a lot of salt)


Combine broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved. Trim the stems from the broccoli and cook  in a 6 quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Drain well, then transfer to a clean paper towel and pat dry. Transfer to a large dish and keep warm. Heat a wok or heavy skillet over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then coat the entire pan . When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and chile pepper and stir-fry 1 minute. Quickly, add shrimp, spreading in one layer on bottom and side of wok. Then stir-fry for about 3 minutes, or until shrimp are just pink on both sides. Stir the broth mixture well, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. Remove from heat and drizzle with sesame oil, then stir to combine. Best served with white rice. Bon Appetit!


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