Cantonese Shrimp with Black Bean Sauce

Shrimp with black bean sauce is one of the most classic Cantonese seafood stir fries, and I developed my recipe with busy families in mind so that you can make it in 30 minutes with pantry ingredients and a small handful of aromatics.

Fermented black beans are one of the core savory ingredients in Cantonese seafood cooking, right alongside oyster sauce and Shaoxing wine. The beans are salted and dry-fermented soybeans with a concentrated funk that turns into deep umami the moment they touch hot oil, and Cantonese restaurants use them across steamed and stir-fried dishes. Two other places I use them at home are steamed fish with black bean sauce and steamed ribs in black bean sauce, which show how the same ingredient creates a different flavor experience depending on the protein and cooking method.

This is hands down one of those dishes I always order at Cantonese restaurants because it is simple but incredibly satisfying. I love making it at home because it is surprisingly easy once I keep a jar of fermented black beans in my pantry, and the sauce comes together in minutes. The whole dish is faster than ordering takeout while tasting just as fresh, which is why my husband is happy to see it on a weeknight instead of a delivery bag on the counter.

Here is how I make it, so you can get an idea of just how easy this recipe is. My version comes together in 3 simple passes at the wok: I sear the shrimp on one side for a light brown crust and set them aside, then stir-fry the aromatics and black beans and deglaze with Shaoxing wine, then pour in the sauce and return the shrimp for a final toss. I love that it is faster than a takeout order and the plate tastes closer to the real Cantonese seafood counter. Don’t just take my word for it, though. Make it for your family, and I hope you’ll love it as much as I loved developing this recipe for you!

Ingredients

To make this Shrimp with Black Bean Sauce recipe, I use the ingredients listed below. I’ve also included a few substitutions that I’ve tested and can assure you work great.

Shrimp: I use large peeled and deveined shrimp because they stay firm and juicy in the wok under a fast sear. I keep the tails on when I want the plate to look restaurant-style, and I pull them off when I am cooking for the family.

Marinade: I combine Shaoxing wine, kosher salt, and cornstarch to season the shrimp and give them the silky texture I get at Cantonese seafood restaurants.

Fermented black beans: I use whole fermented black beans rinsed and roughly chopped, because chopping releases their fragrance and lets them melt into the sauce. Rinsing knocks back the salt, and I skip that step only when the jar is labeled ready to use or already tastes mild. You can replace it with my homemade black bean sauce.

Aromatics: I chop minced ginger and garlic to go in with the black beans, and I split the scallions into whites and greens so the whites cook with the aromatics and the greens go in at the end for freshness. Dried Chinese chili peppers add a aroma and a mild background heat to the plate.

Sauce: I stir together chicken stock, oyster sauce, light soy sauce, sugar, white pepper, and cornstarch in one bowl before the wok goes on.

Vegetables: I roll-cut half a red onion into bite-size triangles, the shape holds onto the sauce and the pieces stay crisp after a short cook.

Finishing: I keep vegetable oil for the stir fry because it has a high smoke point, and I use a small pour of sesame oil at the very end for a Cantonese-style aromatic finish.

How to Make

Marinate the shrimp: Combine the shrimp, Shaoxing wine, salt, and cornstarch in a medium bowl. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.

Mix the sauce: In a small bowl, stir together the chicken stock, oyster sauce, light soy sauce, sugar, white pepper, and cornstarch. Set aside.

Sear the shrimp: Heat a tablespoon of oil in a wok over medium-high heat until it shimmers. Spread the shrimp into a single layer and cook without moving until lightly browned on the bottom, about 1 minute. Flip and stir just until the shrimp are almost cooked through, about 30 seconds more. Transfer the shrimp to a plate.

Bloom the aromatics: Add the remaining oil to the wok. Add the dried chiles, scallion whites, ginger, garlic, and fermented black beans. Stir-fry until fragrant, about 30 seconds.

Cook the red onion: Add the red onion and cook for 1 minute, until just softened at the edges but still crisp in the center.

Deglaze with wine: Pour in the Shaoxing wine and immediately scrape the bottom of the wok to release any browned bits. Cook until the wine has mostly evaporated, about 30 seconds.

Thicken the sauce: Stir the sauce again to dissolve the cornstarch completely, then pour it into the wok. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 1 minute.

Finish and serve: Return the shrimp to the wok along with the scallion greens. Toss everything to coat in the sauce. Turn off the heat and stir in a small drizzle of sesame oil. Transfer to a large plate and serve hot as a main dish.

How to Serve

I serve this shrimp with black bean sauce onto a large plate with a bowl of steamed jasmine rice. The sauce is glossiest in the first few minutes off the heat, and the rice is what pulls it all together into a proper Cantonese-style plate. On a weeknight, my husband and I make this the whole dinner with a simple green on the side and a pot of tea.

When I finally got this recipe foolproof, I decided to share it with my colleagues. I served it with a plate of bok choy with oyster sauce as the crisp green side and a small bowl of spicy cucumber salad. For dessert I made some sticky rice cake with red bean paste and they were a total hit!

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