Serves: 4-5
Prep Time: 20 mins
Cook Time: ~25 mins
Any dish with black bean sauce is delicious and can be enjoyed over steamed rice. You can use shrimp or scallops, or both, and pair with onion and green bell pepper to get a great depth of flavor.
Ingredients
3 cups low sodium chicken stock
2 tbs oyster sauce
2 tsp dark soy sauce
1 tsp sesame oil
½ tsp sugar
¼ tsp white pepper
2 cloves garlic, minced
½ tsp ginger, minced
1 cup green bell pepper, diced
1 cup onion, roughly chopped
3-4 tbs black bean sauce, or to taste
8-12 oz ground pork
4 tbs canola oil
12 oz shrimp, peeled and deveined
12 oz scallops, optional (double shrimp if omitting scallops)
2 tbs Shaoxing wine
5 tbs cornstarch + 2-3 tbs cold water
2 large egg, beaten
Handful of chopped scallions, for garnish
Instructions
In a large bowl combine the chicken stock, oyster sauce, dark soy, sesame oil, sugar, and the white pepper.
In a large wok, with a drizzle of canola oil, fry the pork and break it up clumps. Remove and set aside in a small bowl for later.
Throw in a little more oil and add your ginger, garlic, bell pepper, pork and cook for 1-2 minutes. Add in the black bean sauce.
Add in your shrimp, scallops and Shaoxing wine. Fry for another minute.
Toss in your sauce mixture and simmer for 5 minutes.
Gradually add in your cornstarch slurry and stir well. Cook for another minute.
Pour the beaten egg on the surface, stir and let cook for another minute or two.
Turn off the heat, garnish with green onions and serve with lots of steamed rice. Enjoy!
NOTE: I had way more liquid compared to the veggie and seafood, so you can try adding in half or three quarters of the sauce mixture initially. Because I had way more liquid, I cooked it for longer to get a desired consistency.
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