Instructions: 1. Shell and devein the shrimp; wash and dry them thoroughly. Mix the shrimp with the marinade and let stand for 5 minutes.

2. Heat a wok over highest heat for 2 minutes; then add 1/2 - 2/3 l vegetable oil. As soon as the oil is smoking hot, fry the shrimp for a few seconds - only til they just turn white. Remove shrimp quickly from wok and let oil drain off.

3. Clean the wok; reheat it, and add 50 ml vegetable oil; when oil is smoking hot add black beans, garlic, (chili peppers also at this point for a spicy version,) ginger, and salt, mashing them all together. Stir-fry about 15 seconds. Then add bell pepper (or onion), chicken broth, and soy sauce; stir for 30 seconds. Return shrimp to wok (about 1/3 at a time so as not to cool wok too drastically); add wine and scallions; stir for 10 seconds. Add liquid cornstarch mixture, stirring until the sauce thickens and clears (about 10 seconds).

4. Remove and serve hot (with steamed rice).

Difficulty : easy. Precision
measure ingredients.

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