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1
Make sauce Whisk together sauce ingredients in a bowl and set aside.
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2
Stir-fry Heat a wok on high for 2 minutes; it should be very hot (test by sprinkling in a bit of water, which should sizzle and evaporate upon contact).
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3
Toss shrimp with cornstarch to coat (dont do this too soon or the coating will get gummy).
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4
Pour the peanut oil into the wok and add shrimp, letting them sit for 5 seconds (press on them with a spatula for better searing) before quickly stirring a few times and again letting them rest another 5 seconds.
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5
Continue resting and stirring until the shrimp are bright pink and opaque and seared to a golden brown, 1 to 2 minutes longer.
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6
Pour in sauce, bring to a boil, and cook for 30 seconds (without stirring), then stir a few times to coat the shrimp thoroughly.
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7
Serve Garnish with reserved scallion.
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8
Serve immediately, with rice.
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9
Sea scallops Follow recipe above, replacing shrimp with a dozen sea scallops (adductor muscle removed) and searing on each side for 20 seconds (without moving).
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10
Add sauce and proceed as directed.
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11
Cubed pork Make the sauce as instructed above.
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12
Toss 3/4-pound pork tenderloin, cut into 1-inch cubes, with cornstarch.
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13
Saute pork until golden brown, stirring occasionally so that all sides brown evenly, about 4 minutes, then add sauce and proceed as directed.
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14
Sliced pork Follow pork variation above, slicing 3/4-pound pork tenderloin into very thin strips and sauteing just until they begin to turn golden, about 2 minutes.
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15
Then add sauce and proceed as directed.
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16
Fermented black beans are dried soybeans that have been preserved in salt, and sometimes garlic and spices.
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17
They are available at Asian markets.
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18
Shao-hsing wine is a traditional Chinese cooking wine brewed from pure grain, with a low level of alcohol.
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19
Sake or sherry can be substituted.
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20
Use the edge of a teaspoon to peel fresh ginger.
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21
Run the spoon along its length, working in and out of the crevices, using a firm but light touch so you remove only the papery coating, not the flavorful flesh beneath.
