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Shrimp Stir-Fried in Bean Sauce
by Molly O'Neill
”This brown bean sauce is made from the soy beans found at the bottoms of the crocks in which soy sauce was fermented,” says Eileen Yin-Fei Lo, author of My Grandmother’s Chinese Kitchen: 100 Family Recipes and Life Lessons (HP Trade, 2006). These beans are then ground, pureed and jarred, and often labeled “brown bean sauce,” or “bean sauce.”
For the Marinade:
2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1 teaspoons sesame oil
1 1/2 teaspoons sugar
1/2 teaspoons grated ginger
2 teaspoons Chinese white rice wine, or gin
For the Steamed Shrimp:
1 1/4 pounds extra-large (about 32 to 36 per pound) fresh shrimp, heads removed, shelled, de-veined, washed and dried
2 1/2 tablespoons peanut oil
1 1/2 teaspoons minced ginger
1 tablespoons bean sauce
1 tablespoons Chinese white rice wine, or gin
2 scallions, finely sliced
1. Mix all ingredients for marinade in a large bowl. Add shrimp, mix to coat, and allow to rest 30 minutes.
2. Heat wok over high heat for 45 seconds. Add peanut oil, and coat wok with spatula. When a wisp of white smoke appears, add minced ginger and stir. Add bean sauce and stir. Add shrimp and spread in a thin layer, tipping wok from side to side to spread heat evenly. Turn over. Drizzle wine into wok around its edges. Toss mixture together. If the mix is too dry, add a bit of the reserved marinade. When shrimp turn pink, turn off heat, add scallions, and toss to mix. Remove from wok, transfer to a heated dish and serve with cooked rice.
Serves 4 to 6.
Note: This dish can be served cool or at room temperature as an appetizer. Refrigerate, covered with plastic wrap, until ready to serve.
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