-
1
To make marinade: Combine 1 tablespoon sherry (or rice wine), 1 tablespoon oil, egg white and 1 1/2 tablespoons cornstarch in processor and mix until smooth and thick (under 1 minute).
-
2
Transfer to medium bowl or mariniating dish.
-
3
Add shrimp and toss.
-
4
Cover and chill overnight or at least 8 hours.
-
5
Cook snow peas in boiling water 5 seconds.
-
6
Drain and rinse.
-
7
Add snow peas to carrots and set aside.
-
8
In a small bowl combine black beans, chopped green onion, ginger, garlic and red pepper flakes and set aside.
-
9
Combine sauce ingredients (chicken broth- soy sauce) and set aside.
-
10
In a small saucepan combine 4 cups water and 1 tablespoon oil and bring to simmer over medium-high heat.
-
11
Add shrimp mixture to saucepan, cook 1 minute or until shrimp is partially cooked.
-
12
Drain.
-
13
Heat wok over high heat and add 3 tablespoons oil, swirling wok to coat pan with oil.
-
14
Reduce heat to medium high.
-
15
Heat until garlic foams when dropped in pan.
-
16
Add black bean/ginger mixture to wok and stir for 10-15 seconds.
-
17
Add carrots to wok, cooking for 15 seconds before adding snow peas.
-
18
Toss gently and cook another 10 seconds.
-
19
Add sauce to wok.
-
20
Bring mixture to a simmer, stirring well.
-
21
Cover wok and simmer 20 seconds.
-
22
Add shrimp to wok, swirling and stirring to combine with other ingredients.
-
23
Reduce heat to low.
-
24
Add cornstarch mixture and cook for another 10-15 seconds or until mixture is thickened.
