Method

In a medium bowl, whisk together the wine and cornstarch.  Add the shrimp and mix well.

In a wok or stir-fry pan, heat he oil over high heat until hot but not smoking.  Test by dipping the spatula into the shrimp mixture and then into the oil; it should sizzle.  Add the scallions, ginger, garlic, and black beans and stir a few times.  Mix up the shrimp mixture and add it to the pan.  Add 2 tablespoons water and cook, stirring constantly, until the shrimp is opaque, about 2 minutes.  Taste the sauce and add salt as needed.  Serve immediately.

Serves: 3 to 4

Reprinted with permission from ©Helen Chen, Easy Chinese Stir-Fries, by Helen Chen, published by John Wiley & Sons 
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