Stir-Fried Shrimp with Black Bean Sauce

• 3 garlic cloves, minced
• 1 1/2 teaspoons untoasted sesame or peanut oil
• 1 tablespoon fermented black beans, rinsed and crushed with the back of a spoon
• 1 1/2 tablespoons minced fresh ginger
• 1 1/2 tablespoons shao-hsing wine
• 2 teaspoons hoisin sauce
• 1 1/2 teaspoons soy sauce
• 1 fresh hot chile, such as Thai (also called bird), sliced very thinly crosswise (remove seeds for less heat)
• 1 scallion, thinly sliced on the diagonal; reserve 1 tablespoon for garnish
• 1 pound large shrimp (16 to 20 count), peeled and deveined (page 122)
• 1 tablespoon cornstarch
• 3 tablespoons peanut oil
• Perfect White Rice (page 407)

1. Make sauce Whisk together sauce ingredients in a bowl and set aside.
2. Stir-fry Heat a wok on high for 2 minutes; it should be very hot (test by sprinkling in a bit of water, which should sizzle and evaporate upon contact).
3. Toss shrimp with cornstarch to coat (dont do this too soon or the coating will get gummy).
4. Pour the peanut oil into the wok and add shrimp, letting them sit for 5 seconds (press on them with a spatula for better searing) before quickly stirring a few times and again letting them rest another 5 seconds.
5. Continue resting and stirring until the shrimp are bright pink and opaque and seared to a golden brown, 1 to 2 minutes longer.
6. Pour in sauce, bring to a boil, and cook for 30 seconds (without stirring), then stir a few times to coat the shrimp thoroughly.
7. Serve Garnish with reserved scallion.
8. Serve immediately, with rice.
9. Sea scallops Follow recipe above, replacing shrimp with a dozen sea scallops (adductor muscle removed) and searing on each side for 20 seconds (without moving).
10. Add sauce and proceed as directed.
11. Cubed pork Make the sauce as instructed above.
12. Toss 3/4-pound pork tenderloin, cut into 1-inch cubes, with cornstarch.
13. Saute pork until golden brown, stirring occasionally so that all sides brown evenly, about 4 minutes, then add sauce and proceed as directed.
14. Sliced pork Follow pork variation above, slicing 3/4-pound pork tenderloin into very thin strips and sauteing just until they begin to turn golden, about 2 minutes.
15. Then add sauce and proceed as directed.
16. Fermented black beans are dried soybeans that have been preserved in salt, and sometimes garlic and spices.
17. They are available at Asian markets.
18. Shao-hsing wine is a traditional Chinese cooking wine brewed from pure grain, with a low level of alcohol.
19. Sake or sherry can be substituted.
20. Use the edge of a teaspoon to peel fresh ginger.
21. Run the spoon along its length, working in and out of the crevices, using a firm but light touch so you remove only the papery coating, not the flavorful flesh beneath.

garlic, sesame, black beans, fresh ginger, shaohsing wine, hoisin sauce, soy sauce, hot chile, scallion, shrimp, cornstarch, peanut oil, white rice

Taken from www.epicurious.com/recipes/food/views/stir-fried-shrimp-with-black-bean-sauce-393751 (may not work)