Quick-fix: Shrimp Stir-fry with Black Bean Sauce

Another quick under 15 minutes dish from start to finish, shrimp stir-fry with black bean sauce is our instant meal solution on any cold or rainy day.

Ingredients are all always available in our fridge: shrimp, sweet onion and a bunch of things to make our delicious thickening sauce. Speaking of the sauce, if you can’t find black bean sauce, using oyster sauce is fine. Though the best flavor is a combination of both black bean sauce, oyster sauce and sesame oil flavored chicken stock.

To quickly thickening the sauce, I’d use cornstarch mix with chicken stock or cold water, then add one spoon of roasted sesame oil. This slurry will be add at the very end.

To spice up the flavor, ground pepper can not be omitted. Though, if you can take the heat, a little red hot chili would be even better, especially in cold season.

This dish is really versatile, as in you can replace shrimp with chicken, beef, pork or even tilapia. Though each one will require adding some other spice, like ginger or mirin to contemplate the flavor. For vegetarian, substitute shrimp with tofu, and may be tamari for all the sauce.

Recipe for Shrimp stir-fry with black bean sauce

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 1

Author: Victoria

This Shrimp stir-fry over black bean sauce recipe achieves the complex flavor of Asian style inspiration yet can be done within 15 minutes, from start to finish. Just grab some shrimp, mix the slurry and saute them away in a zippy to plate over your rice or pasta side.

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Ingredients

• ½ lb large shrimp shelled and de-veined½ lb large shrimp shelled and de-veined
• ½ sweet onion dice½ sweet onion dice
• 2 Tbsp chopped mint leaves or basil2 Tbsp chopped mint leaves or basil
• 1 Tbsp unsalted butter1 Tbsp unsalted butter
• 2 cloves garlic chopped2 cloves garlic chopped
• 1 Tbsp black bean sauce1 Tbsp black bean sauce
• 1 Tbsp oyster sauce1 Tbsp oyster sauce
• ½ tsp ground pepper or adjusted to your spice tolerant½ tsp ground pepper or adjusted to your spice tolerant

Sauce Slurry

• 1 Tbsp cornstarch1 Tbsp cornstarch
• ½ cup stock or water½ cup stock or water
• 1 Tbsp sesame oil1 Tbsp sesame oil

Instructions

• Dice, chop and prep all the ingredients.
• In a small bowl, combine cornstarch, stock/water and sesame oil. Stir well to mix into slurry sauce.
• Bring a sauce pan or wok over medium/high heat, when hot, add butter.
• Twirl butter around the pan with your spatula to coat the surface.
• When butter melt, stir in garlic, saute to brown for a couple seconds.
• Add all the shrimp, stir well until all the shrimp are starting to change their color.
• Stir in black bean sauce, oyster sauce, dice onion and ground pepper. Keep on stirring.
• When all the shrimps are done (do not over cook), pour in the slurry sauce.
• Keep stirring constantly to thicken the sauce, then sprinkle in the chopped mint leaves.
• Stir to mix and immediately remove saucepan from heat.
• Serve hot immediately with some rice or pasta as side.

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