Prawns in Black Bean Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
green bell peppers
chunked |
|
| 2 | tablespoons |
black beans
|
|
| 2 | tablespoons |
ginger root
minced |
|
| ¼ | cup |
chicken broth
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
green bell peppers
chunked |
|
| 3E+1 | ml |
black beans
|
|
| 3E+1 | ml |
ginger root
minced |
|
| 59 | ml |
chicken broth
|
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Shell, devein and clean prawns.
Blot dry. Cut along back side, but don't cut through.
Wash and rinse black beans 2 or 3 times.
Combine with garlic and ginger and mash together until pasty.
Add stock and cornstarch.
Set aside.
Cooking: Heat wok.
Add 1 tablespoon oil and reheat. Stir fry green pepper for 1 minute.
Set aside. Add 2 tablespoon oil to wok and heat.
Stir fry prawns and salt until prawns turn pink. Add black bean mixture and stir until thickened.
Add green pepper, stir and serve.
