I’ve been so excited to cook this dish, Shrimps with Black Bean Sauce. When I stumbled upon the recipe, the photos looked extremely delish. I was so excited to replicate it. However, my dish looked extremely different, hahaha! Nevertheless, it still tasted great so I’m posting it here.
This Shrimps with Black Bean Sauce is a Chinese-style dish that we can enjoy eaten newly cooked with steamed rice. Definitely, filling to the stomach. I really love it when I get to cook Chinese dishes as Chinese cuisine is my favorite. My dish’s color looked so much lighter than the one I adapted to. Maybe it’s because I didn’t use dark soy sauce? I opted to use normal soy sauce. Still, a yummy dish!
Shrimp with Black Bean Sauce
- 3 Cups chicken stock
- 2 Tbsp oyster sauce
- 2 Tsp soy sauce
- 1 Tsp sesame oil
- 1/2 Tsp brown Sugar
- 1/4 Tsp white pepper
- 6 Cups water
- 350 Grams ground pork
- 3 Tbsp vegetable oil
- 1/2 Tsp minced garlic
- 1/2 Tsp minced ginger
- 1 Piece green bell pepper minced
- 180 Grams Fermented black beans drained
- 400 Grams shrimps deveined
- 2 Tbsp shao ING wine
- 5 Tbsp cornstarch mixed with 4 tbsp water
- 3 Pieces egg beaten
- 3 Pieces spring onions sliced
In a bowl, mix chicken stock, oyster sauce, soy sauce, sesame oil, sugar & white pepper. Set aside.
In a wok, boil water. Then add ground pork. Cook until light brown in color. Make sure to break up the pork. Drain and set aside.
Wash wok and heat it up again using medium heat.
Add oil, after it’s hot, add garlic, ginger, bell pepper, black beans and ground pork. Saute for 1 minute,
Add shrimps and shaoxing wine. Cook for another 2 minutes.
Add sauce mixture and stir well together. Bring to simmer then add cornstarch slurry slowly.
Add beaten egg spreading evenly through the dish. Wait for a few seconds until egg is set. Then mix eggs together with rest of ingredients.
Add green onions and mix again. Serve and enjoy!
Inspired by The Woks of Life