Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Black-Bean Shrimp with Chinese Broccoli

    Source of Recipe


    List of Ingredients

    Black-Bean Shrimp with Chinese Broccoli

    3/4 cup homemade chicken broth (reserved from winter melon soup ) or store-bought chicken broth (reduced-sodium if canned)
    3 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
    3 teaspoons light soy sauce (preferably Pearl River Bridge brand)
    2 teaspoons cornstarch
    1 teaspoon sugar
    1/4 teaspoon salt
    1 1/2 lb gai lan (Chinese broccoli)
    1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
    1 tablespoon peanut or vegetable oil
    1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
    2 tablespoons fermented black beans, rinsed and chopped
    2 garlic cloves, minced
    1/2 fresh jalapeņo chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices
    1 teaspoon Asian sesame oil


    Special equipment: a well-seasoned 14-inch flat-bottomed wok

    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 from thick stems.

    Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Add leafy parts and cook until all of gai lan is just tender, 3 to 5 minutes. Drain well, then transfer to a clean kitchen towel and pat dry. Transfer to a large dish and keep warm, loosely covered with foil.

    Pat shrimp dry. Heat wok over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and jalapeņo and stir-fry 1 minute. Working quickly, add shrimp, spreading in 1 layer on bottom and side of wok. Cook, undisturbed, 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more. Stir broth mixture, 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.

    Pour shrimp and sauce over gai lan.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |