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1
In a cup, mix together the white wine and the ginger juice.
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2
Then, in a bowl, combine this with the oyster sauce, soy sauce, sesame oil, salt, sugar, cornstarch and white pepper.
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3
Stir in the shrimps and let stand for 30 minutes to an hour.
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4
Meanwhile, wash the beans three times and drain well.
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5
In a bowl, mash together the black beans and the garlic to make a paste.
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6
Reserve.
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7
Heat the wok over high heat for 30 seconds.
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8
Add the peanut oil and heat until a wisp of white smoke appears.
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9
Add the bean and garlic paste, breaking it up with a spatula and cooking until the garlic turns brown.
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10
Drain the shrimps, reserving the marinade, and place the shrimps in the wok, separating them into a single layer.
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11
Tip the wok from side to side to assure even cooking, then after about 10 or 15 seconds turn the shrimps over and stir together with the paste.
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12
As the shrimps cook, add the marinade to the wok and continue to stir-fry.
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13
There should be enough moisture to cook properly.
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14
If not, add a little water.
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15
When the shrimps turn pink and curl up, after about one minute, they are ready.
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16
Turn off the heat, remove the shrimps and beans from the wok and serve immediately with cooked rice.
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17
Garnish with sprigs of coriander.
