BLACK BEAN SHRIMP

Yield: 4 servings
Source: "The Ultimate Shrimp Book"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=45

INGREDIENTS

- 1 pound medium shrimp (35 to 40 per pound), peeled and deveined
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sherry
- 3 tablespoons peanut oil
- 3 scallions, minced
- 1 tablespoon minced ginger
- 1 garlic clove, minced
- 1 red (or green) bell pepper, cored, seeded,
and cut into 1-inch pieces
- 1 teaspoon freshly ground black pepper
- 1/4 cup dried, salted, Chinese black beans, slightly crushed
with the side of a chef's knife or the bottom of a small pot
- 1/3 cup canned or homemade chicken stock
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch, dissolved in 1 tablespoon water

DIRECTIONS

Combine the shrimp, soy sauce, sesame oil, and sherry in a medium
bowl. Toss until the shrimp are well coated. Set aside to marinate for
30 minutes.

Heat 2 tablespoons of the peanut oil in a large wok or skillet
(preferably nonstick) over high heat. When the oil is hot but not
smoking, add the shrimp with their marinade and cook, stirring
constantly, until pink and firm, about 3 minutes. Transfer the shrimp
to a bowl or plate and set aside.

Return the wok to high heat and add the remaining 1 tablespoon oil.
Add the scallion, ginger, and garlic; cook, stirring constantly, for
20 seconds. Add the bell pepper and black pepper and cook, stirring
and tossing constantly, for 2 minutes, or until the bell pepper begins
to soften.

Return the shrimp to the wok, along with the black beans, chicken
stock, and oyster sauce. Stir and toss until the sauce is bubbling and
the shrimp are heated through, 1 to 2 minutes.

Pour the cornstarch mixture into the wok and stir until the sauce
thickens, about 10 seconds. Serve hot.