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Shrimp with Black Beans, Broccoli, and Cellophane Noodles
Serves 2
Ingredients:
1/2 pound medium raw shrimp in the shell
1 small onion halved for the shrimp broth
1/2 package of cellophane noodles
1 tablespoons fermented black beans
2 teaspoons cornstarch
2 tablespoons peanut oil
1/2 red bell pepper cut into a fine dice
1 stalks of celery cut on the diagonal into 1/2” pieces
2 green onions, cut on the diagonal into 1/2” pieces
1 small carrot, cut into julienne strips (a mandoline does this best)
Approximately a 1/2” piece of fresh ginger, grated (a Surabachi set does this well)
1 small garlic clove, chopped
5 small broccoli florets (less if larger)
1/4 teaspoon (or to taste) red pepper flakes
1/2 tablespoon dark sesame oil
Directions:
Rinse shrimp and peel.
Refrigerate shrimp, covered, and place the shells into the Wok with approximately 1-1/2 cups of water.
Toss in a few celery leaves and the halved onion.
Bring to a boil and reduce the liquid by half.
Strain and reserve the shrimp broth. Discard the shells.
Add the cellophane noodles to a bowl of warm water and soak for approximately 25 minutes.
Drain and add additional hot water to the noodles a few minutes before serving.
Rinse the fermented black beans in a strainer.
Add 2 tablespoons of the cooled broth to 1 tablespoon of cornstarch and stir until smooth.
Whisk the cornstarch mixture into the remaining broth.
Remove shrimp from the refrigerator. Have all the remaining vegetables and ingredients cut and at the ready! Drain the noodles and quickly cut in 3” to 4” lengths with scissors and place on a warm platter.
Heat the Wok on medium heat for approximately 3 minutes.
Add the oil and heat for 1 minute more.
Add the peppers, the celery, the green onions, the julienne of carrot, the ginger, and the garlic and stir fry for 1 minute.
Add the broccoli florets, the black beans, and the reduced broth.
Stir well, cover and cook for 2 minutes more.
Add the shrimp, tossing and stirring well.
Cover and cook for 2 minutes, uncovering and stirring once or twice.
Stir in the red pepper flakes and the sesame oil.
Top the platter of drained noodles with the stir fry and serve immediately.
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