Shrimp and Broccoli with Black Bean Sauce

This simple

stir-fry is fresh, fast, and flavorful—and the key is in the sauce. Fermented

black bean sauce has a pleasantly pungent taste and aroma, with sweet and sour overtones.

It’s available in bottles at Asian markets and in the international sections of

some supermarkets.

Bottled Black Bean Sauce

Its bold

flavor and thick consistency—think tomato paste—means a little goes a long way.

In this recipe, only two tablespoons are enough to create a rich, velvety coating

for the shrimp and broccoli. I say coating

because this is not a saucy sauce. It simply clings to the main ingredients without

being overpowering.

Fermented Black Bean Sauce

Serves 4

Preparation

Combine the

broth, black bean sauce, vinegar, sugar, sesame oil, and cornstarch in a small

bowl, whisking to dissolve the cornstarch. Set aside.

Black Bean Sauce Heat a large

skillet over medium-high heat and add the oil, swirling to coat. Add the

broccoli florets and chile and stir-fry until the broccoli is lightly charred

and crisp-tender, about 6 minutes.

Broccoli Beginning to CookBroccoli Beginning to Brown Add the shrimp,

garlic, and ginger and season lightly with salt and pepper. Stir-fry until the

shrimp turns pink, 3-4 minutes. (Cover the pan for a minute or so to help the

shrimp cook evenly.)

Shrimp Beginning to CookCooked Shrimp Re-whisk

the broth mixture and add to the skillet. Bring to a simmer and cook, stirring

frequently, until velvety thick, about 2 minutes.

Sauce Added

To serve,

divide the rice among 4 shallow bowls and divide the shrimp and broccoli

mixture on top. Garnish with scallions and serve right away.