Shrimp and Chayote with Black Beans – Sybaritica

Shrimp and Chayote with Black Beans uses Ginger and fermented Soybeans as a background for this pairing of Shrimp and crisp Chayote slices.

Servings: 4 as pert of a Chinese meal

• ½ lb. small Shrimp peeled and deveined
• 1 medium Chayote cut into small ¼ inch slices
• ½ small Red Bell Pepper sliced into strips
• 3 slices Ginger shredded
• 3 tbsp. Salted Black Beans
• 2 tbsp. Sugar
• ¼ cup Rice Wine or dry Sherry
• ¼ cup Homemade Chicken Stock
• 1 heaped tsp. Cornstarch mixed to a slurry with 3 tbsp. Water
• 1 tsp. Sesame Oil

• Mix the cornstarch slurry with the chicken stock and set aside.
• Put the black beans and sugar in a small bowl and mash to a paste, then stir in the rice wine, or sherry, and set this aside too.
• Stir-fry the shrimp in 2 Tablespoons of oil and the sesame oil over high heat and remove to a bowl once pink.
• Stir-fry the Chayote over high heat until the edges begin to crisp and brown then remove to the bowl with the shrimp.
• Stir-fry the ginger shreds and the bell pepper until the latter begins to soften, then add the black bean mixture.
• Once the black bean sauce mixture has reduced and thickened slightly, add back the shrimp and chayote.
• Follow with the stock and cornstarch and continue to stir until the sauce thickens and coats all the ingredients.