Friday, June 25, 2010

Day Eighty-Three

She Said:

This was a wonderful addition to our own Julie/Julia project. Absolutely delicious - but one word of caution - make sure those threads are removed from your snow peas, no matter how fine they seem!

This is from Serving Up the Harvest by Andrea Chesman.

Stir-Fried Shrimp and Snow Peas in Black Bean Sauce

Shrimp and Marinade
1½ pounds medium shrimp, shelled and deveined
1 tablespoon rice wine or dry sherry (we used sherry)
2 thin slices fresh ginger
1 teaspoon sesame oil
1 teaspoon salt

Sauce
½ cup chicken broth
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon cornstarch
½ teaspoon sugar

Stir-Fry
4½ tablespoons peanut or canola oil
1 pound snow peas, tails and strings removed
2 teaspoons Chinese fermented black beans, minced
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 scallion, minced
Hot cooked rice

1. Rinse the shrimp and pat dry. Place in a medium bowl. To prepare the marinade, add the wine, ginger, sesame oil, and salt to the bowl. Toss several times. Set aside for 20 minutes to marinate.

2. To prepare the sauce, combine the broth, soy sauce, wine, cornstarch, and sugar. Mix well. Set aside.

3. When you are ready to cook, heat a large wok over high heat. Add 1½ tablespoons of the oil and heat for a few minutes. Add half the shrimp to the wok and stir-fry for 2 to 3 minutes, until the shrimp change color. Remove from the wok and set aside in a bowl to keep warm. Add another 1½ tablespoons oil, heat, and repeat. Add the shrimp to the bowl with the other shrimp and wipe out the wok.

4. Add the remaining 1½ tablespoons oil to the wok and heat until very hot. Add the snow peas and stir-fry until almost tender, about 1 minute. Make a well in the center of the peas and add the black beans, garlic, ginger, and scallion. Stir-fry until fragrant, about 10 seconds. Stir into the peas. Add the shrimp and stir-fry for 1 minute until heated through. Add the sauce and stir-fry until the sauce thickens and clears, about 2 minutes longer.

5. Serve hot over rice.


This was really, really good, but somewhat tainted by my snow-pea-thread ordeal (read about it here). I would love to try it again. And, given the fact that we couldn't find the fermented black beans in the store and I ordered a life-time supply from Amazon, we should make it again. But I will be sure to clean my snow peas better! (Let me know if you need any fermented black beans - I'd be happy to share!)

Day 83/365:Recipe 38/175

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