Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg

  2. 1 Bell pepper, cut into 1-inch

  3. cubes 1/2 ts Sugar

  4. Big pinch white pepper

  5. 1/2 tb Light soy sauce

  6. 3/4 c Chicken stock

  7. 2 ts Cornstarch, blended with:

  8. 1 tb Water

  9. 1 lg Egg, lightly beaten

  10. 1 Green onion, chopped

  11. 1 sm Onion, cut into 1-inch cubes

  12. 6 oz Ground pork butt

  13. 1 lb Jumbo shrimp

  14. 21-25 per

  15. pound)

  16. 1 tb Fermented black beans

  17. 2 Garlic cloves, minced

  18. 1 Quarter-sized slice fresh

  19. ginger, peeled, minced

  20. 1 tb Shao Hsing rice wine, or dry

  21. sherry

  22. 2 tb Peanut or corn oil

  23. 1/2 ts Salt

  24. 1 ts Asian sesame oil

Instructions Jump to Ingredients ↑

  1. Shell and de-vein the shrimp.

  2. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.

  3. Rinse with cold water and blot dry.

  4. Cover the black beans with lukewarm water; let soak for 5 minutes.

  5. Drain.

  6. Combine with the minced garlic and ginger; gently crush into a paste.

  7. Mix in the wine; set aside.

  8. Place a wok over medium-high heat.

  9. When hot, drizzle in half of the oil.

  10. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.

  11. Remove to a dish and keep warm.

  12. Reheat wok over medium heat; add remaining tablespoon of oil and the salt.

  13. Add the black bean paste and saute a few seconds until it becomes aromatic.

  14. Increase heat to medium-high.

  15. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.

  16. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute.

  17. Add the stock and keep tossing until it comes to a boil.

  18. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thick- ens, about 20 seconds.

  19. Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce.

  20. return the shrimp to sauce, add the green onions and swirl in the sesame oil.

  21. Serves 2 as a complete meal, or up to 6 with other entrees.

  22. PER SERVING (6servings): 225 calories, 19 g protein, 5 g carbohydrate, 14 g fat (4 g saturated), 149 mg cholesterol, 530 mg sodium, 0 g fiber.

  23. From an article by Joyce Jue, San Francisco Chronicle, 1/6/9 3.


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