“From my collection of handwritten recipes.”
READY IN:
18mins
SERVES:
4
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, toss shrimp with egg white and 1/2 Tblsp. oil. Rinse black beans with cold water to remove excess salt. Mash coarsely. Dissolve cornstarch in 2 Tblsp. cold water. In a wok, heat remaining 3 Tblsp. oil over high heat until smoking. Add garlic and ginger, then add black beans, red pepper, and green pepper. Stir fry until vegetables are slightly softened, about 30 seconds. Add shrimp and stir fry until shrimp turn pink, about 3 minutes. Add soy sauce and wine. Stir dissolved cornstarch and add to wok. Bring to a boil and cook, stirring, until thickened, about 1 to 2 minutes. Remove from heat, sprinkle with scallions and serve.

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