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!

About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on April 12, 2013, in Seafood and tagged , , , , . Bookmark the permalink. 2 Comments.

  1. Very nice work Justice. I am cooking monk cheeks with black beans this evening. Posting later.


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