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Suggest a better description1. Shell and devein the shrimp; wash and dry them thoroughly. Mix the shrimp with the marinade and let stand for 5 minutes. 2. Heat a wok over highest heat for 2 minutes; then add 1/2 - 2/3 l vegetable oil. As soon as the oil is smoking hot, fry the shrimp for a few seconds -- only til they just turn white. Remove shrimp quickly from wok and let oil drain off. 3. Clean the wok; reheat it, and add 50 ml vegetable oil; when oil is smoking hot add black beans, garlic, (chili peppers also at this point for a spicy version,) ginger, and salt, mashing them all together. Stir-fry about 15 seconds. Then add bell pepper (or onion), chicken broth, and soy sauce; stir for 30 seconds. Return shrimp to wok (about 1/3 at a time so as not to cool wok too drastically); add wine and scallions; stir for 10 seconds. Add liquid cornstarch mixture, stirring until the sauce thickens and clears (about 10 seconds). 4. Remove and serve hot (with steamed rice). Difficulty : easy. Precision : measure ingredients. Recipe By : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu Posted to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss
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Serving Size: 1 Serving (1683g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10592 | ||
Calories from Fat: 10592 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1197.3g | 1596 % | |
Saturated Fat 88.2g | 441 % | |
Monounsaturated Fat 757.6g | ||
Polyunsanturated Fat 336.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 600.8mg | 21 % | |
Potassium 39.3mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10592
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