Why This Recipe Works

Dau si, or fermented black beans (they are also known as “dou chi” in Mandarin), are beloved across Asia for their savory, nuanced funk. We wanted to spotlight this umami-packed pantry staple in a simple weeknight stir-fry. Inspired by classic Cantonese dishes such as clams with black bean sauce, we paired the dau si with snappy, quick-cooking shrimp, which we marinated briefly in Shaoxing wine and soy sauce. We also added red bell pepper for crisp-tender texture and vibrant color. We enrobed the pepper slices and shrimp in a lightly thickened sauce studded with dau si and balanced with earthy sesame oil; sweet, briny oyster sauce; and sugar. A finishing sprinkle of scallion greens contributed gentle bite and freshness.

Want more? Read the whole story

Before You Begin

We developed this recipe for a 14-inch wok, but you can use a 12-inch nonstick or carbon-steel skillet if preferred. You can purchase fermented black beans, or dau si, in Asian markets or online. Do not use jarred fermented black bean sauce for this recipe as these sauces can range widely in flavor and saltiness. The vegetables and aromatics can be prepared while the shrimp marinates. This dish is highly seasoned and should be eaten with rice.

Instructions

Combine soy sauce and Shaoxing wine in medium bowl. Add shrimp and toss to coat. Let stand for 10 minutes. Meanwhile, whisk broth, oyster sauce, sugar, sesame oil, and cornstarch together in second bowl.

Heat vegetable oil in wok over high heat until just smoking. Add fermented black beans, scallion whites, garlic, and ginger and cook, stirring constantly with wok spatula or wooden spoon, until fragrant, about 30 seconds. Move bean mixture up side of wok and add bell pepper. Cook, stirring constantly, until pepper is warmed through, about 30 seconds.

Move pepper up side of wok. Add shrimp in even layer (some overlapping is OK), and cook, without stirring, until undersides of shrimp turn pink, about 30 seconds. Stir to combine shrimp, bean mixture, and pepper, and continue to cook, stirring occasionally, until shrimp are just shy of being cooked through, about 30 seconds longer.

Stir broth mixture to recombine; add to wok; and cook, stirring frequently, until shrimp are cooked through and sauce has thickened to consistency of heavy cream, about 1 minute. Off heat, stir in scallion greens. Serve with rice.