Black-Bean Shrimp with Chinese Broccoli
Black-Bean Shrimp with Chinese Broccoli is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.