Monday, April 10, 2017

Rosie Stir Fries. Shrimp And Black Bean Garlic Sauce.

I've had a jar of Lee Kum Kee Black Bean Garlic Sauce spinning around for months on my Lazy Susan in the corner cupboard.  At the time I ordered it from Amazon (I had a credit and I like to try new stuff.), there was a spate of black bean sauce recipes out in magazines and on internet.  Now, not so much.  I was determined to use this black bean product ... is it a condiment?
I'm not sure.  Whatever it is, I liked it.  It packed a umami punch.

 I'd pulled out a package of shrimp from the freezer the previous night in anticipation of this dish and when I went to Food Lion this morning, I bought some bok choy.

Rosie has a plan. 
She will be having a shrimp and vegetable stir fry with a black bean garlic sauce.
Stir fry is always my go-to dish!

Rosie's Marinated Shrimp Stir Fry With Black Bean Garlic Sauce

For the marinade:
1 TB ginger juice
2 TB white wine
1 tsp soy sauce
1 tsp rice vinegar
2 tsp sweet chili sauce
1 tsp hoisin sauce
1 tsp oyster sauce
1/2 tsp toasted sesame oil
1 tsp sugar

Combine all ingredients.

Note:   How does one get juice from ginger?
One cannot get it from fresh ginger.  One must have frozen ginger.  And Rosie always has frozen ginger on hand for just such an occasion.  Simply nuke the frozen ginger for about 30 seconds or so, depending on how much you have.  I had 3 large chunks. One-inch cubes or larger.

For the shrimp:
 maybe a dozen large shrimp
1 heaping TB cornstarch
freshly ground pepper
Toss shrimp with cornstarch and pepper then add to marinade.  Let bathe in the marinade while you make the rice.  About 30 minutes.  More if you're slow.  I was.

Other Ingredients:
Chop enough to serve two people:
bell pepper
bok choy (both stem and leaves)

And I had some pickled garlic in the fridge since Mr. Hawthorne likes it.
This is optional.
You could use a couple fresh garlic cloves, thinly sliced.

1/4 cup black bean and garlic sauce

For the stir fry:
Heat 1 TB peanut oil in skillet until about 350°.
Add in black bean and garlic sauce, onion, pepper, bok choy, and garlic, stirring constantly.  About 30 seconds.  Pour in about 1/4 cup water and let steam, cooking for another 30 seconds.  Remove to bowl.

Clean out pan, heat, and add in another tablespoon peanut oil and heat to 350°.   Drain shrimp from marinade, reserving marinade.  Add shrimp to hot skillet.  After 30 seconds, turn shrimp and add in reserved black bean/vegetable mixture and the marinade.  Cook, stirring, for 20-30 seconds.  Immediately remove from hot pan.

Serve over rice with cilantro sprinkle.

For the rice, I used both a white jasmine and a brown rice which, apparently, happened to have different cooking times.  The jasmine was nice and puddin'-like while the brown was just toothy.  Rosie likee!  Also, I swirled in a few tablespoons of unsalted butter and a few DROPS of Maggi seasoning.  More umami in the rice from the Maggi.  If you don't happen to have the Maggi seasoning, you can add a little soy sauce to the mix.

Here's a tip:  Sprinkle some chopped peanuts over this.  It's grand!

I realized this after I'd already shot the pics and gone back for seconds and saw the peanuts staring at me.  My plate was a mess and I was hungry.  I went for the food.  Not the money shot.

For the step by steps:
Gather together the marinade ingredients.

Juice that ginger.

Toss the shrimp with the cornstarch and pepper.

Marinate the shrimp.

Get the stir fry ingredients chopped and ready.

Plop of black bean garlic sauce in a hot pan.

Chopped vegetables in.

Add a little water in and let it steam.

Next, the marinated shrimp go in the hot pan.

Maybe 30 seconds.

Then add in the marinade.

And the vegetables.

And serve over a bed of rice.

Add a sprinkle of chopped scallions and cilantro.

Chopped peanuts would go great on this.


No comments: