1 pound medium to large shrimp
2 t. cornstarch or 1 T. arrowroot
1 1/2 t. sesame oil
3 cloves garlic, finely chopped
2 t. salted and fermented black beans, lightly chopped
1 T. Chinese rice wine or dry sherry
1/2 t. salt
3/4 t. sugar
3 T. water or chicken stock
1 c. oil
4 small red chili peppers, seeded and shredded
1 heaping T. fresh ginger, shredded
1/3 c. fresh cilantro

1. Peel and devein shrimp
2. Cut the shrimp in half lengthwise
3. In a small bowl toss the shrimp with the cornstarch and 1/2 t. sesame oil and refrigerate
4. Combine the garlic, black beans, and rice wine or sherry and set aside
5. Combine the salt, sugar, and water or chicken stock and the remaining 1 t. sesame oil
6. Heat the oil in a wok or large fry pan. When hot but not smoking, add the shrimp
7. Separate the shrimp as they cook and after about 1 minute (they should have turned pink) remove them to a colander to drain
8. Remove the oil from the wok. Measure out 3 T. and return to this oil to the wok. Reheat on high
9. Add the chili pepper and ginger shreds and stir for 30 seconds
10. Add the black bean and stir until fragrant
11. Return the shrimp to the wok with the seasoned water or chicken stock
12. Toss rapidly for about 30 seconds or until most of the liquid is gone
13. Toss in the cilantro and turn off the heat
14. Stir once or twice and serve

Serves 3 - 4 as a main dish