This is a really good way to combine shrimp with a leafy green vegetable. If you dont like spicy omit the jalapeno,if you like it spice use a whole one instead.
the chinese broccoli and fermented black beans can be found in most asian markets. The black beans can be stored in an an airtight container indefinitely.
The seafood stock can be made ahead of time or you can use chicken stock instead
1 cup seafood stock (recipe below) or chicken stock
4 Tbsp chinese rice wine
1 Tbsp soy sauce
2 tsp cornstarch
1 tsp sugar
1 1/2 lbs chinese broccoli (gai lan) may substitute american broccoli
2 lbs large shrimp peeled and deveined (save the shells for the seafood stock)
1 1″ piece ginger,peeled and cut into matchsticks
3 cloves garlic minced
3 Tbsp salted fermented black beans,rinsed and chopped
1/2 fresh jalalpeno sliced very thinly
2 tsp sesame oil
Seafood stock recipe
shells from 2 lbs shrimp
1/2 onion (doesnt need to be peeled)
1/4 tsp garlic powder
1 bay leaf
1 sprig fresh thyme
Place the shells in a large pot. cover with water
add the onion,lemon,thyme,bay leaf and garlic powder
bring to a boil and reduce heat to a low simmer
cook partially covered 45 minutes
stir together the rice wine,soy sauce,broth,cornstarch and sugar in a small bowl. set aside
seperate the stems from the leaves of the broccoli.
slice the stems into 2″ pieces
bring a large pot of salted water to a boil
add the stems and boil 3 minutes.
add the leaves and cook 3 more minutes
drain well set aside,covered with foil to keep warm
Heat a wok until very hot
add 1 Tbsp peanut oil
add the ginger and cook 10 seconds. Then add the garlic,black beans and jalapeno. stir fry 1 minute.
add the shrimp and stir fry until pink about 4 minutes.
stir the broth mixture and add to the shrimp. bring to a boil and cook 2 minutes,stirring. remove from heat and stir in the sesame oil.
serve over the broccoli