Black Bean Shrimp With Chinese Broccoli Recipes

SHRIMP WITH BLACK BEAN SAUCE

Steps:

• In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
• While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.

STEAMED CHILEAN SEABASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE

Steps:

• Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle sauce over the fish to finish the dish.

STIR-FRIED SHRIMP WITH BLACK BEANS

Steps:

• Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in 1/2 teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.
• Separate bok choy leaves from stems; chop stems into 1/2 - to 1-inch pieces, and roughly chop leaves.
• Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet.
• Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minute, then add 3/4 cup water, stock or white wine and let it bubble away for a minute.
• Return shrimp to wok or skillet and stir; add black beans and their liquid, scallions, and remaining sugar and soy sauce. Stir and cook for 1 minute. Turn off heat, drizzle remaining sesame oil on top, and serve.

SHRIMPS WITH BLACK BEAN SAUCE

Steps:

• In a cup, mix together the white wine and the ginger juice. Then, in a bowl, combine this with the oyster sauce, soy sauce, sesame oil, salt, sugar, cornstarch and white pepper. Stir in the shrimps and let stand for 30 minutes to an hour.
• Meanwhile, wash the beans three times and drain well. In a bowl, mash together the black beans and the garlic to make a paste. Reserve.
• Heat the wok over high heat for 30 seconds. Add the peanut oil and heat until a wisp of white smoke appears. Add the bean and garlic paste, breaking it up with a spatula and cooking until the garlic turns brown. Drain the shrimps, reserving the marinade, and place the shrimps in the wok, separating them into a single layer. Tip the wok from side to side to assure even cooking, then after about 10 or 15 seconds turn the shrimps over and stir together with the paste.
• As the shrimps cook, add the marinade to the wok and continue to stir-fry. There should be enough moisture to cook properly. If not, add a little water. When the shrimps turn pink and curl up, after about one minute, they are ready. Turn off the heat, remove the shrimps and beans from the wok and serve immediately with cooked rice. Garnish with sprigs of coriander.

SAUTéED SHRIMP WITH FERMENTED BLACK BEANS

Steps:

• Put 2 tablespoons vegetable oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 2 teaspoons minced ginger and 3 tablespoons fermented black beans soaked in 2 tablespoons mirin.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
• Stir in 2 tablespoons soy sauce, and serve. Garnish with scallions.

BLACK-BEAN SHRIMP WITH CHINESE BROCCOLI

Steps:

• 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 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. Remove from heat and drizzle with sesame oil, then stir to combine.
• Pour shrimp and sauce over gai lan.