Shrimp with Black Bean Sauce

Ingredients

chicken stocklow sodium, heated

Veganvegetable broth

2 1/4 cups2 1/4 cups

oyster sauce

1 1/2 tbsp

soy saucedark

Gluten-freetamari

1 1/2 tsp1 1/2 tsp

sesame oil

3/4 tsp

sugar

3/8 tsp

white pepper

0.19 tsp

fermented black beansrinsed

2 1/4 tbsp

ground pork

Veganextra-firm tofu pressed and crumbledpress first, sear longer for color

6 oz6 oz

vegetable oil

3 tbsp

garlicminced

2 clove

gingerminced

3/8 tsp

green bell pepperfinely diced

3/8 cup

shrimppeeled, deveined

Veganking oyster mushrooms torn into bite-sized piecessear longer for color

18 oz18 oz

Shaoxing wine

1 1/2 tbsp

cornstarchmixed into slurry with 2 tbsp water

3 3/4 tbsp

egglightly beaten

Egg-freeflax eggmix and let sit 5 min before adding

1 1/2 large1 1/2 large (1 tbsp ground flax + 3 tbsp water)

scallionchopped

2

Method

1. 01Bring 2 to 3 cups water to a boil in a wok.
2. 02Whisk chicken stock, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper in a bowl.
3. 03Rinse fermented black beans in a strainer and set aside with sauce mixture.
4. 04Stir ground pork into boiling water, breaking up clumps, until no longer pink.
5. 05Remove pork with a fine mesh strainer and set aside.
6. 06Clean and dry wok, place over medium high heat, add oil, garlic, ginger, bell pepper, fermented black beans, and cooked pork.
7. 07Stir-fry 20 seconds.
8. 08Add shrimp and pour Shaoxing wine around the hot sides of the wok.
9. 09Stir-fry 20 seconds.
10. 10Stir sauce mixture and add to wok.
11. 11Bring to a simmer and gradually stir in cornstarch slurry until thickened to your liking.
12. 12Pour beaten egg across the surface of the sauce.
13. 13Simmer 10 seconds to set egg, then fold into sauce with a few strokes.
14. 14Fold in scallion and serve immediately with steamed rice.