1. To make marinade: Combine 1 tablespoon sherry (or rice wine), 1 tablespoon oil, egg white and 1 1/2 tablespoons cornstarch in processor and mix until smooth and thick (under 1 minute). 2. Transfer to medium bowl or mariniating dish. 3. Add shrimp and toss. 4. Cover and chill overnight or at least 8 hours. 5. Cook snow peas in boiling water 5 seconds. 6. Drain and rinse. 7. Add snow peas to carrots and set aside. 8. In a small bowl combine black beans, chopped green onion, ginger, garlic and red pepper flakes and set aside. 9. Combine sauce ingredients (chicken broth- soy sauce) and set aside. 10. In a small saucepan combine 4 cups water and 1 tablespoon oil and bring to simmer over medium-high heat. 11. Add shrimp mixture to saucepan, cook 1 minute or until shrimp is partially cooked. 12. Drain. 13. Heat wok over high heat and add 3 tablespoons oil, swirling wok to coat pan with oil. 14. Reduce heat to medium high. 15. Heat until garlic foams when dropped in pan. 16. Add black bean/ginger mixture to wok and stir for 10-15 seconds. 17. Add carrots to wok, cooking for 15 seconds before adding snow peas. 18. Toss gently and cook another 10 seconds. 19. Add sauce to wok. 20. Bring mixture to a simmer, stirring well. 21. Cover wok and simmer 20 seconds. 22. Add shrimp to wok, swirling and stirring to combine with other ingredients. 23. Reduce heat to low. 24. Add cornstarch mixture and cook for another 10-15 seconds or until mixture is thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
