- 1 pound jumbo or large shrimp, peeled and deveined
- 1 tablespoon peanut or vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 scallions, white and green parts separated and thinly sliced
- 1 tablespoon fermented black beans, rinsed, drained, and lightly mashed with the back of a spoon
- 1 pound bok choy, hard ends trimmed and leaves separated
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- Heat a wok or large skillet over high heat. Add the oil and swirl to coat the bottom. Add the shrimp and stir-fry until pink all around, about 2 minutes. Transfer to a plate and set aside.
- In the same wok or skillet, add the garlic, ginger, and scallion whites and cook just until aromatic, about 20 seconds. Add the fermented black beans and stir-fry for another 30 seconds. Add the bok coy and stir-fry for 1 minute. Add the soy sauce, rice wine, and sesame oil. Stir-fry for another 1 to 2 minutes, until the bok choy is slightly wilted.
- Return the shrimp to the pan. Stir-fry for another 1 minute, until the shrimp is well-coated with the sauce. Transfer everything to a plate, garnish with scallion greens, and serve.
Source: Appetite for China
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