Black-Bean Shrimp with Chinese Broccoli

Name: Black-Bean Shrimp with Chinese Broccoli
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Chinese, Asian
Ingredients: 177 milliliters homemade chicken broth (reserved from winter melon soup) or store-bought chicken broth (reduced-sodium if canned); 2 teaspoons cornstarch; 3 Tbsps Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 2 Tbsps fermented black beans, rinsed and chopped; 1 inch fresh ginger, peeled and cut into very thin matchsticks; 2 garlic cloves, minced; 3 teaspoons light soy sauce (preferably Pearl River Bridge brand); 0 teaspoons salt; 1 teaspoon Asian sesame oil; 680 grams shrimp in shell (21 to 25 per lb), peeled and deveined; 1 teaspoon sugar; 1 slices 1/2 fresh jalapeño chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices; 1 Tbsp peanut or vegetable oil; 680 grams gai lan (Chinese broccoli)

Black-Bean Shrimp with Chinese Broccoli might be just the main course you are searching for. One serving contains 130 calories, 18g of protein, and 4g of fat. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 50 minutes. If you have chicken broth, vegetable oil, ginger, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.

Ingredients you will need

Corn Starch

Rice Wine

Soy Sauce

Broth

Sugar

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Equipment you will use

Kitchen Towels

Transfer to a large dish and keep warm, loosely covered with foil.

Equipment you will use

Aluminum Foil

Pat shrimp dry.

Ingredients you will need

Shrimp

Heat wok over high heat until a drop of water vaporizes instantly.

Ingredients you will need

Water

Equipment you will use

Wok

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.

Ingredients you will need

Peanut Oil

Ginger

Cooking Oil

Equipment you will use

Wok

Add black beans, garlic, and jalapeño 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.

Ingredients you will need

Black Beans

Garlic

Shrimp

Broth

Equipment you will use

Wok

Remove from heat and drizzle with sesame oil, then stir to combine.

Ingredients you will need

Sesame Oil

Pour shrimp and sauce over gai lan.

Ingredients you will need

Shrimp

Sauce

Gai lan can be trimmed and cut 1 day ahead and chilled in sealed plastic bags lined with paper towels. Bring to room temperature before using.

Equipment you will use

Paper Towels

Ziploc Bags

Equipment

Ingredients

Servings:

177milliliters

homemade chicken broth (reserved from winter melon soup) or store-bought chicken broth (reduced-sodium if canned)2teaspoons

cornstarch 3Tbsps

Chinese rice wine (preferably Shaoxing) or medium-dry Sherry 2Tbsps

fermented black beans, rinsed and chopped 1inch

fresh ginger, peeled and cut into very thin matchsticks 2

garlic cloves, minced 3teaspoons

light soy sauce (preferably Pearl River Bridge brand)0teaspoons

salt 1teaspoon

Asian sesame oil 680grams

shrimp in shell (21 to 25 per lb), peeled and deveined 1teaspoon

sugar 1slices

1/2 fresh jalapeño chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices 1Tbsp

peanut or vegetable oil 680grams

gai lan (Chinese broccoli)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The King Estate Domaine Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.