Black bean prawn stir fry
From Cookipedia
Chinese fermented black beans give this dish a quite unique salty flavour.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 lb king prawns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 or 2 fresh hot chillies, minced
- 4 spring onions, separated: white part minced, green part cut on the diagonal in ½" pieces
- 3 tablespoons Chinese fermented black beans
- ¼ to ½ cup chicken stock
- 2 tablespoons light soy sauce
- 2 teaspoons sugar
- ½ teaspoon sesame oil
- 1 teaspoon cornflour
- 1 tablespoon rice wine or sherry
- 1½ tablespoons ghee
- 1 onion, sliced
- 1 Red pepper, sliced thinly
- 2 to 3 cups, thinly sliced cabbage, snow peas, and carrots
Method
- In small bowl, combine garlic, ginger root, chillies, white parts of the spring onions, and Chinese fermented black beans
- In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves
- In a third small bowl, dissolve cornflour in wine or sherry
- Just before serving, heat a wok over high heat
- Add ghee and heat until almost smoking
- Fry the onion and red pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown
- Add seafood and stir-fry for 1 minute
- Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock
- Stir cornflour mixture and add to stir-fry along with green spring onion parts and sliced vegetables
- Bring sauce to a boil
Serving suggestions
Serve immediately with plain boiled rice.
Variations
Replace seafood with pork fillet or chicken