• 2 tbsp fermented black beans
  • 2 tbsp shaosing wine or dry sherry
  • 1 ½ lbs. shrimp, peeled
  • ½ teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 clove garlic, sliced
  • 1 teaspoon salt
  • 1 teaspoon dark sesame oil
  • 1 lb. bok choy, washed and dried
  • 1 tablespoon peanut oil
  • 1 teaspoon garlic, minced
  • 1 tablespoon peanut oil
  • 1 tablespoon ginger, grated
  • ¾ cups chicken stock
  • ¼ cup scallions, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 teaspoon dark sesame oil


1. Soak black beans in sherry.
2. In large bowl, marinate shrimp in 1/2 tsp sugar, 1 tbsp soy sauce, sliced garlic, 1 tsp salt and 1 tsp sesame oil.
3. Separate bok choy leaves from stems; chop stems into 1/2- to 1-inch pieces, and roughly chop leaves.
4. Mix together 1tsp cornstarch, 1 tsp water, and 1 tsp sesame oil.
5. Preheat a wok or large skillet over medium-high heat. Add 1 tbsp peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet.
6. Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minutes, then add 3/4 cup of water, stock or white wine and let it bubble away for a minute.
7. Return shrimp to wok or skillet and stir; add black beans and their liquid, scallions, and remaining sugar and soy sauce. Stir and cook for 1 minute. Add cornstarch and sesame oil mixture, stir to thicken, turn off heat, and serve.



Mark Bittman


2 servings



Asian : East Asian : Cantonese




- Wok