| STIR-FRIED SHRIMP WITH BOK CHOY AND BLACK BEANS |
1 lb large shrimp, shells on
1 lb bok choy, stems and leaves chopped
¼ cup minced scallions
1 Tbsp fermented black beans soaked in 2 Tbsp dry sherry
1 ½ tsp sugar
2 Tbsp minced garlic
2 Tbsp peanut oil
1 Tbsp peeled and minced ginger
2 Tbsp soy sauce or tamari
1 clove garlic, sliced
2 tsp sesame oil
1 tsp salt
Peel shrimp and simmer peels for 5 minutes in a cup of water. Marinate
the shrimp in ½ tsp sugar, 1 Tbsp soy or tamari, sliced garlic, salt, and a
tsp of sesame oil while assembling the other ingredients. Drain the
shrimp peels, reserving ¾ cups of the stock. Parboil bok choy stems for
a few minutes; rinse in cold water and drain. Preheat a wok or a 12
inch non-stick skillet over medium-high heat for 3-5 minutes. Add a
tablespoon of peanut oil and raise heat to high. When it begins to
smoke, add the minced garlic and the shrimp with its marinade. Cook
the shrimp about 1 minute each side on high heat then spoon out of
wok. Put the remaining oil in the wok, and when it smokes, add the
ginger and bok choy stems. Cook, stirring, until the bok choy is lightly
browned, 3-5 minutes, then add the leaves. Cook, stirring, for a
minute, then add the shrimp stock and let it bubble away for 1-2
minutes. Return the shrimp to the wok or skillet and stir; add the black
beans, scallions, and remaining sugar and soy or tamari sauce. Stir and
cook for 1 minute. Turn off heat, drizzle with the remaining sesame oil,
and serve.
From Leafy Greens
