Stir Fried Shrimp With Black Beans Recipes

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SHRIMP WITH BLACK BEAN SAUCE

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12



Shrimp with Black Bean Sauce image

Steps:

  • In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
  • While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.

3 tablespoons unsalted butter
5 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 large red bell peppers, stemmed, seeded, and diced
1 cup white wine
1/2 cup chicken stock, mixed with 1 teaspoon cornstarch
1 1/2 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
1 cup cooked black beans
2 1/2 pounds large raw shrimp, peeled and deveined
10 green onions, trimmed and sliced thinly on the diagonal
1/2 small bunch cilantro, coarse stems removed

BLACK BEANS WITH SHRIMP

One basic can of beans is the short cut you need to get this on the table fast. From Good Food Magazine September 1988

Provided by JackieOhNo

Categories     Black Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 16



Black Beans With Shrimp image

Steps:

  • Heat oil in large heavy skillet over medium-high heat.
  • Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
  • Simmer covered 5 minutes.
  • Gently stir in shrimp and cook just until pink, 2-3 minutes.
  • Stir in beans and coriander and heat through.
  • Serve hot or at room temperature, topped with a dollop of sour cream.

Nutrition Facts : Calories 326, Fat 9.7, SaturatedFat 1.5, Cholesterol 172.8, Sodium 469.4, Carbohydrate 28.9, Fiber 8.9, Sugar 4.5, Protein 31.6

2 tablespoons olive oil
1 large onion, thinly sliced
3 large garlic cloves, minced
1 fresh jalapeno pepper, seeded, finely chopped
1 (14 ounce) can plum tomatoes, drained, chopped
1/3 cup water
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb medium shrimp, peeled, deveined
1 (15 ounce) can black beans, rinsed
1/3 cup chopped fresh cilantro
sour cream, for serving

STIR-FRIED SHRIMP WITH BLACK BEANS

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 or more servings

Number Of Ingredients 13



Stir-Fried Shrimp With Black Beans image

Steps:

  • Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in 1/2 teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.
  • Separate bok choy leaves from stems; chop stems into 1/2 - to 1-inch pieces, and roughly chop leaves.
  • Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon 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.
  • 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 minute, then add 3/4 cup water, stock or white wine and let it bubble away for a minute.
  • 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. Turn off heat, drizzle remaining sesame oil on top, and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1731 milligrams, Sugar 4 grams, TransFat 0 grams

2 tablespoons fermented black beans, sold in Asian markets
2 tablespoons dry sherry or white wine
About 1 1/2 pounds uncooked shrimp, in the 20 to 30 per pound size range, peeled
1 1/2 teaspoons sugar
2 tablespoons soy sauce
1 clove garlic, sliced, and 1 tablespoon minced garlic
1 teaspoon salt
2 teaspoons dark sesame oil
1 pound bok choy or other cabbage, trimmed, washed and dried
2 tablespoons peanut or vegetable oil
1 tablespoon peeled and minced or grated fresh ginger
3/4 cup chicken stock or white wine, optional
1/4 cup minced scallions

STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE

The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives

Provided by Chef floWer

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Stir-Fried Rice Noodles With Black Bean Sauce image

Steps:

  • Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
  • Add the noodles and stir-fry until soft.
  • Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
  • Serve immediately and garnish with chives.

Nutrition Facts : Calories 992.5, Fat 5.4, SaturatedFat 1.1, Sodium 710.6, Carbohydrate 217.5, Fiber 4.7, Sugar 6.9, Protein 9.7

1 tablespoon peanut oil
2 garlic cloves, crushed
1 tablespoon fresh gingerroot, grated
6 spring onions or 6 green onions, cut into 3cms lengths
1 kg rice noodles, fresh - 2 cms thickness
2 tablespoons black bean sauce, bottled
2 tablespoons chinese rice wine (shao hsing)
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 tablespoons sugar
1/2 teaspoon sesame oil
1 tablespoon chives, 5cm lengths

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY

Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11



One-Pan Shrimp And Green Bean Stir-fry Recipe by Tasty image

Steps:

  • Mix together all sauce ingredients in a small bowl.
  • Heat oil over a nonstick pan and add shrimp stirring until cooked.
  • Pour sauce in pan and stir to coat meat.
  • Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
  • Cook until meat is cooked through and veggies are soft.
  • Serve over rice or alone.
  • Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams

1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup broccoli, chopped
1 cup green beans
1 cup carrot, sliced
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seed

BLACK-BEAN SHRIMP WITH CHINESE BROCCOLI

Categories     Bean     Shellfish     Vegetable     Side     Stir-Fry     Lunch     Lunar New Year     Shrimp     Broccoli Rabe     Gourmet     Sugar Conscious     Dairy Free     Tree Nut Free

Yield Makes 8 servings (as part of a Chinese meal)

Number Of Ingredients 16



Black-Bean Shrimp with Chinese Broccoli image

Steps:

  • Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.
  • Remove any bruised or withered outer leaves from gai lan, then trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 1/2-inch pieces, separating leafy parts from thick stems.
  • Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Add leafy parts and cook until all of gai lan is just tender, 3 to 5 minutes. Drain well, then transfer to a clean kitchen towel and pat dry. Transfer to a large dish and keep warm, loosely covered with foil.
  • Pat shrimp dry. Heat wok over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and jalapeño and stir-fry 1 minute. Working quickly, add shrimp, spreading in 1 layer on bottom and side of wok. Cook, undisturbed, 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more. Stir broth mixture, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. Remove from heat and drizzle with sesame oil, then stir to combine.
  • Pour shrimp and sauce over gai lan.

3/4 cup homemade chicken broth (reserved from winter melon soup ) or store-bought chicken broth (reduced-sodium if canned)
3 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
3 teaspoons light soy sauce (preferably Pearl River Bridge brand)
2 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 lb gai lan (Chinese broccoli)
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1 tablespoon peanut or vegetable oil
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
2 tablespoons fermented black beans, rinsed and chopped
2 garlic cloves, minced
1/2 fresh jalapeño chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices
1 teaspoon Asian sesame oil
Special Equipment
a well-seasoned 14-inch flat-bottomed wok

STIR-FRIED SHRIMP WITH CABBAGE AND BLACK BEANS

Categories     Sauce     Bean     Shrimp     Cabbage

Yield makes 4 servings

Number Of Ingredients 12



Stir-Fried Shrimp with Cabbage and Black Beans image

Steps:

  • Soak the black beans in the wine. Put 2 tablespoons of the oil in a wide skillet, preferably nonstick, and turn the heat to high. A minute later, add the cabbage and cook, stirring occasionally, until glossy and beginning to brown, 3 to 5 minutes. Remove with a slotted spoon.
  • Still over high heat, add the remaining oil, along with the garlic, ginger, and chiles; cook, stirring once or twice, for 15 to 30 seconds. Add the shrimp and cook, stirring occasionally, for about 2 minutes. Turn the heat to medium.
  • Return the cabbage to the skillet, along with the black beans and their liquid and the soy sauce. Cook, stirring, for about a minute. Taste and salt. Drizzle with the sesame oil, garnish with the scallion, and serve.

2 tablespoons fermented black beans (page 207)
2 tablespoons Shaoxing wine, dry sherry, or white wine
3 tablespoons peanut or vegetable oil
1 pound green or other cabbage, cored and roughly chopped (not finely shredded)
1 tablespoon chopped garlic
1 tablespoon peeled and minced fresh ginger
4 or 5 small dried chiles
1 1/2 pounds shrimp, roughly 30 to 40, peeled
2 tablespoons soy sauce
Salt to taste
1 teaspoon dark sesame oil
1/4 cup minced scallion, green part only, for garnish

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