Best 4 Black Bean Shrimp With Chinese Broccoli Recipes

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**Indulge in a Culinary Symphony of Black Bean Shrimp with Chinese Broccoli**

Embark on a culinary journey to the heart of Chinese cuisine with this delectable dish that tantalizes the taste buds and nourishes the soul. Black Bean Shrimp with Chinese Broccoli is a harmonious blend of flavors and textures, featuring succulent shrimp coated in a savory black bean sauce, complemented by the vibrant green florets of Chinese broccoli. This dish is not only a feast for the senses but also a testament to the culinary artistry of Chinese cuisine. Our collection of recipes offers a range of options to suit your preferences, from a classic rendition to a modern twist with added spices. Get ready to savor the symphony of flavors in this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE STIR-FRY SHRIMP IN BLACK BEAN SAUCE



Chinese Stir-Fry Shrimp in Black Bean Sauce image

Black bean sauce kicks stir-fried shrimp into the stratosphere in this quick and easy weeknight recipe. Try it on its own or over your favorite rice!

Provided by Rhonda Parkinson

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 17

1 pound medium to large shrimp (peeled and deveined)
2 tablespoons vegetable oil (such as canola or peanut oil)
2 tablespoons black bean sauce (with garlic)
2 teaspoons fresh ginger (minced)
1 medium red bell pepper (cut into thin strips)
For the Marinade:
1 tablespoon rice wine or dry sherry
1/4 teaspoon salt
For the Sauce:
1 tablespoon light soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
3/4 cup chicken broth
For the Cornstarch Slurry:
1 tablespoon cornstarch
2 tablespoons water
To Garnish: 3 to 4 scallions, diced

Steps:

  • Gather the ingredients.
  • Rinse the shrimp and pat dry.
  • Place the shrimp in a bowl and stir in the marinade ingredients. Marinate the shrimp for 15 minutes.
  • In a small bowl, combine the sauce ingredients and set aside. In a separate small bowl, stir the 1 tablespoon of cornstarch into the 2 tablespoons of water and set aside.
  • Heat the wok or pan and add oil for frying. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
  • Add the shrimp. Stir-fry briefly, then push to the sides and add the red bell pepper . Stir-fry for about a minute, adding a bit of water, broth, rice wine, or dry sherry if it begins to dry out.
  • Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch and water mixture a quick re-stir and add into the sauce, stirring to thicken.
  • Stir to mix the sauce with the shrimp and vegetables and then stir in the scallions. Serve hot over rice.

Nutrition Facts : Calories 248 kcal, Carbohydrate 9 g, Cholesterol 240 mg, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, Sodium 1694 mg, Sugar 3 g, Fat 10 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

SHRIMP WITH BLACK BEAN SAUCE



Shrimp with Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
5 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 large red bell peppers, stemmed, seeded, and diced
1 cup white wine
1/2 cup chicken stock, mixed with 1 teaspoon cornstarch
1 1/2 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
1 cup cooked black beans
2 1/2 pounds large raw shrimp, peeled and deveined
10 green onions, trimmed and sliced thinly on the diagonal
1/2 small bunch cilantro, coarse stems removed

Steps:

  • In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
  • While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.

BLACK BEANS WITH SHRIMP



Black Beans With Shrimp image

One basic can of beans is the short cut you need to get this on the table fast. From Good Food Magazine September 1988

Provided by JackieOhNo

Categories     Black Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, thinly sliced
3 large garlic cloves, minced
1 fresh jalapeno pepper, seeded, finely chopped
1 (14 ounce) can plum tomatoes, drained, chopped
1/3 cup water
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb medium shrimp, peeled, deveined
1 (15 ounce) can black beans, rinsed
1/3 cup chopped fresh cilantro
sour cream, for serving

Steps:

  • Heat oil in large heavy skillet over medium-high heat.
  • Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
  • Simmer covered 5 minutes.
  • Gently stir in shrimp and cook just until pink, 2-3 minutes.
  • Stir in beans and coriander and heat through.
  • Serve hot or at room temperature, topped with a dollop of sour cream.

Nutrition Facts : Calories 326, Fat 9.7, SaturatedFat 1.5, Cholesterol 172.8, Sodium 469.4, Carbohydrate 28.9, Fiber 8.9, Sugar 4.5, Protein 31.6

STIR-FRIED SHRIMP WITH BLACK BEANS



Stir-Fried Shrimp With Black Beans image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 or more servings

Number Of Ingredients 13

2 tablespoons fermented black beans, sold in Asian markets
2 tablespoons dry sherry or white wine
About 1 1/2 pounds uncooked shrimp, in the 20 to 30 per pound size range, peeled
1 1/2 teaspoons sugar
2 tablespoons soy sauce
1 clove garlic, sliced, and 1 tablespoon minced garlic
1 teaspoon salt
2 teaspoons dark sesame oil
1 pound bok choy or other cabbage, trimmed, washed and dried
2 tablespoons peanut or vegetable oil
1 tablespoon peeled and minced or grated fresh ginger
3/4 cup chicken stock or white wine, optional
1/4 cup minced scallions

Steps:

  • Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in 1/2 teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.
  • Separate bok choy leaves from stems; chop stems into 1/2 - to 1-inch pieces, and roughly chop leaves.
  • Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet.
  • Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minute, then add 3/4 cup water, stock or white wine and let it bubble away for a minute.
  • Return shrimp to wok or skillet and stir; add black beans and their liquid, scallions, and remaining sugar and soy sauce. Stir and cook for 1 minute. Turn off heat, drizzle remaining sesame oil on top, and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1731 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choosing the freshest ingredients: Use plump and firm shrimp, crisp Chinese broccoli, and high-quality black beans for the best flavor and texture.
  • Preparing the shrimp: Devein and peel the shrimp, leaving the tails intact for a more appealing presentation. You can also marinate the shrimp in a mixture of soy sauce, rice wine, and cornstarch for added flavor.
  • Cooking the Chinese broccoli: Blanch the Chinese broccoli briefly in boiling water to retain its vibrant green color and crisp texture. Alternatively, you can stir-fry it over high heat with a little oil until tender.
  • Stir-frying the shrimp and black beans: Heat a wok or large skillet over high heat and add oil. Once the oil is shimmering, add the shrimp and stir-fry until they turn pink and opaque. Add the black beans and continue to stir-fry for a few minutes until fragrant.
  • Combining the ingredients: Add the Chinese broccoli and any remaining marinade or sauce to the wok or skillet. Stir-fry until the vegetables are heated through and the sauce has thickened. Serve immediately over rice or noodles.

Conclusion:

This black bean shrimp with Chinese broccoli is a delicious and nutritious dish that is sure to impress your family and friends. It is packed with protein, fiber, and essential vitamins and minerals. The combination of savory black beans, tender shrimp, and crisp Chinese broccoli creates a flavor and texture that is both satisfying and refreshing. Whether you are looking for a quick and easy weeknight meal or an impressive dish for a special occasion, this recipe is sure to deliver. So gather your ingredients, heat up your wok, and get ready to enjoy this delectable dish!

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