"Wow, this is really good" is what my 10 year old said as he polished his plate of the Shrimp with Lobster Sauce and jasmine rice. This is saying a lot for a child who says to us he doesn't want to go to any more restaurants that ends in "-ese", like Chinese, Vietnamese, and Japanese. I was pleasantly surprised that he didn't question the black beans or, for that matter, the green stuff (scallions).
I really enjoyed making this recipe since it called for shrimp. My husband is slightly allergic to shrimp, so I usually order shrimp dishes in restaurants and seldom cook it at home. I just can't get enough of shrimp. I have always wanted to learn how to cook with fermented beans so this was a great start to Wok Wednesdays.
From start to finish, the majority of the time spent in preparing this dish is in the prep work ( mincing and chopping) which include gathering and organizing the ingredients. Mise en place is essential when cooking in a wok, when the entire cooking process is rapid fire from the get go.
Oh, and I couldn't find clam juice at the grocery store. I've been walking around in crutches the past four weeks due to foot surgery, and I was just too damn tired to make another round down the aisles. Passing the Italian section where I normally hang out, I grabbed a can of clam sauce thinking it would be a good substitute. I didn't realize until five minutes before show time that the can was full of clams, parsley with a mucous-like consistency of broth. Ew. Plan B was chicken broth, left over from holiday cooking. It worked just fine.
Pan searing shrimp:
Sauteeing pork with ginger and garlic...
Combining shrimp and pork, a beaten egg, and scallions...
I would absolutely make this recipe again. My son loved it. My husband had a serving, despite his allergic reaction to shrimp. He said it was worth taking an anti-histamine. Next time, I would add more chilli peppers and fermented black beans. I loved the freshness of the sauce from the boiled shrimp shells and freshly sliced ginger.
I really enjoy the fast paced cooking of the stir fry. Like the Neapolitan pizza that cooks at high temperatures in 60-90 seconds, much of the freshness, texture, and flavor remain in stir fries.