Shrimp with Black Bean Sauce

Tender shrimp swim in a deeply savory black bean sauce enriched with umami-packed fermented beans and ground pork, creating layers of bold, salty-sweet flavor. The quick stir-fry technique keeps everything perfectly textured while the aromatic sauce coats every bite with complexity. Perfect for weeknight dinners when you want restaurant-quality results in under 30 minutes.

Ingredients

1 1/2 cups low sodium chicken stock, heated until hot

1 tbsp oyster sauce

1 tsp dark soy sauce

1/2 tsp sesame oil

1/4 tsp sugar

1/8 tsp white pepper

1 1/2 tbsp fermented black beans

4 oz ground pork

2 tbsp vegetable oil

1 clove garlic, minced

1/4 tsp ginger, minced

1/4 cup green bell pepper, finely diced

12 oz peeled, deveined shrimp (21/25 size)

1 tbsp Shaoxing wine

2 1/2 tbsp cornstarch, mixed into a slurry with 2 tbsp water

1 large egg, lightly beaten

1 scallion, chopped

Instructions

Bring 2 to 3 cups of water to a boil in your wok. Meanwhile, in a medium bowl or liquid measuring cup, combine the chicken stock, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper. Place the fermented black beans in a strainer and give them a quick rinse under running water. Set the sauce and fermented beans aside.

When the water has come to a boil, stir in the ground pork, breaking up any clumps, and cook for about 1 minute until the pork is no longer pink. Remove from the wok using a fine mesh strainer and set aside. You can also give it a quick rinse to get rid of any foam or particles that could result in a cloudy sauce.

Clean and dry your wok, and place it over medium-high heat. Add the oil, garlic, ginger, bell pepper, fermented black beans, and ground pork. Stir-fry for 20 seconds. Then add the shrimp and pour the Shaoxing wine around the hot sides of the wok. Stir-fry for another 20 seconds.

Stir the sauce mixture to make sure everything is well-incorporated, and add it to the wok. Bring to a simmer, and then gradually stir in the cornstarch slurry until thickened to your liking (you don't have to use it all). If it gets too thick, add a little more chicken stock or water. If it's still too thin, add more slurry.

Pour the slightly beaten egg across the surface of the sauce. Simmer for 10 seconds to set the egg, and then use your spatula to fold the egg into the sauce with a few strokes. Fold in the chopped scallion and serve immediately with steamed rice.