Black-Bean Shrimp With Chinese Broccoli Recipe

Name: Black-Bean Shrimp With Chinese Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup homemade chicken broth (reserved from; ) or store-bought chicken broth (reduced-sodium if canned); 3 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 3 teaspoons light soy sauce (preferably Pearl River Bridge brand); 2 teaspoons cornstarch; 1 teaspoon sugar; 1/4 teaspoon salt; 1 1/2 lb; (Chinese broccoli); 1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined; 1 tablespoon peanut or vegetable oil; 1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks; 2 tablespoons fermented black beans, rinsed and chopped; 2 garlic cloves, minced; 1/2 fresh jalapeno chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices; 1 teaspoon Asian sesame oil; a well-seasoned 14-inch flat-bottomed wok

Servings: persons

3/4 cup homemade chicken broth (reserved from
) or store-bought chicken broth (reduced-sodium if canned)
3 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
3 teaspoons light soy sauce (preferably Pearl River Bridge brand)
2 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 lb
(Chinese broccoli)
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1 tablespoon peanut or vegetable oil
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
2 tablespoons fermented black beans, rinsed and chopped
2 garlic cloves, minced
1/2 fresh jalapeno chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices
1 teaspoon Asian sesame oil
a well-seasoned 14-inch flat-bottomed wok

1
Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.
2
Remove any bruised or withered outer leaves from
3
, then trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 1/2-inch pieces, separating leafy parts from thick stems.
4
Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Add leafy parts and cook until all of
5
is just tender, 3 to 5 minutes. Drain well, then transfer to a clean kitchen towel and pat dry. Transfer to a large dish and keep warm, loosely covered with foil.
6
Pat shrimp dry. Heat wok over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and jalapeno and stir-fry 1 minute. Working quickly, add shrimp, spreading in 1 layer on bottom and side of wok. Cook, undisturbed, 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more. Stir broth mixture, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. Remove from heat and drizzle with sesame oil, then stir to combine.
7
Pour shrimp and sauce over gai lan.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup homemade chicken broth (reserved from, ) or store-bought chicken broth (reduced-sodium if canned), 3 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry, 3 teaspoons light soy sauce (preferably Pearl River Bridge brand), and more.

Yes, Black-Bean Shrimp With Chinese Broccoli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Bean Shrimp With Chinese Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions