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Shrimp with Black Bean Sauce

November 24, 2008

I love Chinese black bean sauce, but hadn’t found a really great way of making it, either with jarred black bean sauce base or by making my own sauce with fermented whole beans.  Until now!  The farmer’s market now carries the best black bean sauce I’ve ever had.  You can use any black bean sauce you can find to make this dish, but the the one at the farmer’s market is really the best.  You can also add some veggies to this- like snow peas and mushrooms- to make it a complete meal.  I served this over white rice with Chinese broccoli on the side.  Serves 4.


1 1/4 lbs medium shrimp (51-60 count), peeled and deveined

1T vegetable or canola oil

2 t minced garlic

2 t minced fresh ginger

pinch red pepper flakes

2 T plus 2 t black bean sauce (if using black bean sauce with garlic, omit garlic)

1/3 c chicken or vegetable broth mixed with 1 t corn starch

Sesame oil, for drizzling

Steamed white rice


Mix shrimp with 2 t black bean sauce and let sit for 15-30 minutes.

Heat oil in wok over medium high heat.  When hot, add garlic, ginger and pinch red pepper flakes and stir fry for 2 minutes, until ginger is golden in color.  Add shrimp, 2 T black bean sauce, and broth mixed with corn starch and stir fry until shrimp is just cooked through, about 3-4 minutes.  If sauce is too thick, dilute with more plain stock or water.  Sprinkle with sesame oil and serve over white rice.

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