Ingredients
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¾ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon sugar
2 teaspoons toasted sesame oil
1½ teaspoons cornstarch
2 tablespoons vegetable oil
5 tablespoons fermented black beans (dau si), rinsed, drained, and chopped coarse
2 scallions, white and green parts separated and sliced thin
4 garlic cloves, minced
1½ teaspoons minced fresh ginger
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
Steamed white rice
Directions
1
Combine soy sauce and Shaoxing wine in medium bowl. Add shrimp and toss to coat. Let stand for 10 minutes. Meanwhile, whisk broth, oyster sauce, sugar, sesame oil, and cornstarch together in second bowl.
2
Heat vegetable oil in wok over high heat until just smoking. Add fermented black beans, scallion whites, garlic, and ginger and cook, stirring constantly with wok spatula or wooden spoon, until fragrant, about 30 seconds. Move bean mixture up side of wok and add bell pepper. Cook, stirring constantly, until pepper is warmed through, about 30 seconds.
3
Move pepper to sides of wok. Add shrimp in even layer (some overlapping is OK), and cook, without stirring, until undersides of shrimp turn pink, about 30 seconds. Stir to combine shrimp, bean mixture, and pepper, and continue to cook, stirring occasionally, until shrimp are just shy of being cooked through, about 30 seconds longer.
4
Stir broth mixture to recombine; add to wok; and cook, stirring frequently, until shrimp are cooked through and sauce has thickened to consistency of heavy cream, about 1 minute. Off heat, stir in scallion greens. Serve with rice.