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4 servings
1 20 oz. can black beans,
rinsed and drained
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
6 cloves minced garlic
1 1/2 pounds fresh peeled
and deveined shrimp
1/2 cup water
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons light soy sauce
4 minced scallions
2 cups cooked rice
In a small bowl use a fork to partially mash half the beans.
Heat the oil in a 10-inch skillet over HIGH heat. Add ginger and garlic; toss 1 minute. Add beans, shrimp and 1/2 cup water. Cover and cook 2 minutes, until shrimp are almost cooked.
Mix cornstarch with 2 Tbs water. Uncover skillet, stir in cornstarch mixture and soy sauce. Cook until sauce thickens, about 1 to 2 minutes. Remove from heat. Sprinkle with scallions and serve over rice
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