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Ingredientes
- 1 lb Jumbo shrimp (21-25 per lb.)
- 1 Tbsp. Fermented black beans
- 2 x Garlic cloves, chopped
- 1 x Quarter-sized slice fresh ginger, peeled, chopped
- 1 Tbsp. Shao Hsing rice wine, or possibly dry sherry
- 2 Tbsp. Peanut or possibly corn oil
- 1/2 tsp Salt
- 6 ounce Grnd pork butt
- 1 sm Onion, cut into 1-inch cubes
- 1 x Bell pepper, cut into 1-inch cubes
- 1/2 tsp Sugar
- Â Â Big healthy pinch white pepper
- 1/2 Tbsp. Light soy sauce
- 3/4 c. Chicken stock
- 2 tsp Cornstarch, blended with:
- 1 Tbsp. Water
- 1 lrg Egg, lightly beaten
- 1 x Green onion, minced
- 1 tsp Asian sesame oil
Direcciones
- Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cool water and blot dry.
- Cover the black beans with lukewarm water; let soak for 5 min. Drain.
- Combine with the chopped garlic and ginger; gently crush into a paste. Fold in the wine; set aside.
- Place a wok over medium-high heat. When warm, drizzle in half of the oil.
- Add in the shrimp and stir-fry till they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep hot.
- Reheat wok over medium heat; add in remaining Tbsp. of oil and the salt.
- Add in the black bean paste and saute/fry a few seconds till it becomes aromatic.
- Increase heat to medium-high. Add in the pork and stir-fry till the morsels are no longer pink, about 3 min.
- Add in onions, peppers, sugar, white pepper and soy sauce; toss together till the vegetables begin to soften, about 1 minute. Add in the stock and keep tossing till it comes to a boil.
- Stir the cornstarch mix to recombine, then drizzle into the center of the work, stirring constantly, till mix thick- ens, about 20 seconds.
- Turn off the heat and slowly stir in the beaten egg to combine the mix into a creamy sauce. return the shrimp to sauce, add in the green onions and swirl in the sesame oil.
- Serves 2 as a complete meal, or possibly up to 6 with other entrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 2 servings | |
| Calories 473 | |
| Calories from Fat 153 | 32% |
| Total Fat 17.01g | 21% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.02g | |
| Cholesterol 484mg | 161% |
| Sodium 1389mg | 58% |
| Potassium 974mg | 28% |
| Total Carbs 12.63g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.27g | 4% |
| Protein 64.82g | 104% |
