Black-Bean Shrimp with Chinese Broccoli

Name: Black-Bean Shrimp with Chinese Broccoli
Yield: 4 servings
Ingredients: 1 3/4 cup homemade chicken broth (reserved from winter melon soup ) or store-bought chicken broth (reduced-sodium if canned); 1 3 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 1 3 teaspoons light soy sauce (preferably Pearl River Bridge brand); 1 2 teaspoons cornstarch; 1 1 teaspoon sugar; 1 1/4 teaspoon salt; 1 1 1/2 lb gai lan (Chinese broccoli); 1 1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined; 1 1 tablespoon peanut or vegetable oil; 1 1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks; 1 2 tablespoons fermented black beans, rinsed and chopped; 1 2 garlic cloves, minced; 1 1/2 fresh jalapeño chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices; 1 1 teaspoon Asian sesame oil; 1 a well-seasoned 14-inch flat-bottomed wok

From the kitchen of Carly

Silky shrimp and tender Chinese broccoli come together in a savory black bean sauce built on ginger, rice wine, and homemade broth. This is restaurant-quality stir-fry that feels effortless once you prep your ingredients.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup homemade chicken broth (reserved from winter melon soup ) or store-bought chicken broth (reduced-sodium if canned)
13 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
13 teaspoons light soy sauce (preferably Pearl River Bridge brand)
12 teaspoons cornstarch
11 teaspoon sugar
11/4 teaspoon salt
11 1/2 lb gai lan (Chinese broccoli)
11 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
11 tablespoon peanut or vegetable oil
11 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
12 tablespoons fermented black beans, rinsed and chopped
12 garlic cloves, minced
11/2 fresh jalapeño chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices
11 teaspoon Asian sesame oil
1a well-seasoned 14-inch flat-bottomed wok

Instructions

Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.
Remove any bruised or withered outer leaves from gai lan, then trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 1/2-inch pieces, separating leafy parts from thick stems.
Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Add leafy parts and cook until all of gai lan is just tender, 3 to 5 minutes. Drain well, then transfer to a clean kitchen towel and pat dry. Transfer to a large dish and keep warm, loosely covered with foil.
Pat shrimp dry. Heat wok over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and jalapeño and stir-fry 1 minute. Working quickly, add shrimp, spreading in 1 layer on bottom and side of wok. Cook, undisturbed, 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more. Stir broth mixture, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. Remove from heat and drizzle with sesame oil, then stir to combine.
Pour shrimp and sauce over gai lan.