Shrimp in Black Bean Sauce

• 1 1/2 pounds shelled and deveined medium shrimp
• 1 tablespoon cornstarch
• 2 tablespoons peanut oil
• One 2-inch piece of ginger, peeled and julienned, plus 1 1/2 tablespoons minced ginger
• 8 scallions, white and light green parts only, cut into 1 1/2-inch lengths
• 1/4 teaspoon hot chili oil
• 2 1/2 tablespoons Chinese black beans, rinsed and coarsely chopped
• 1/4 cup soy sauce
• 1/3 cup water
• 1 tablespoon rice vinegar
• White rice, for serving

1. In a medium bowl, toss the shrimp with the cornstarch.
2. In a wok, heat the peanut oil until shimmering.
3. Add the minced ginger, half of the scallions and the chili oil and stir-fry over high heat for 30 seconds.
4. Add the shrimp and julienned ginger; stir-fry for 1 minute.
5. Add the remaining scallions and the black beans.
6. Stir in the soy, water and vinegar.
7. Simmer until the sauce is slightly thickened, about 2 minutes.
8. Serve with white rice.

shrimp, cornstarch, peanut oil, ginger, scallions, hot chili oil, chinese black beans, soy sauce, water, rice vinegar, white rice

Taken from www.foodandwine.com/recipes/shrimp-in-black-bean-sauce (may not work)