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Seafood with Black Beans

Featured in the Honolulu Star-Bulletin on February 14, 2007.

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Ingredients:

Seafood with Black Beans

  • 2 pounds shrimp, clams, scallops, or lobster tail
  • 2 tablespoons dau see (Chinese salted black soybean)
  • 2 tablespoons salad oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger root
  • 1 tablespoon soy sauce
  • 1 teaspoon sherry
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1/4 cup chopped green onion

Directions:

Rinse seafood, leaving shells on. If using lobster, cut tail with shell into 1/2-inch pieces. Soak dau see for 5 minutes; drain, mash with spoon. Heat oil in wok or skillet. Add seafood and saute for 2 minutes. Combine dau see, garlic, ginger, soy sauce, sherry, sugar, salt, pepper and the 1/4 cup water. Add to seafood and cook for 2 more minutes, stirring constantly. Combine the cornstarch with the 2 tablespoons water; add to seafood and cook until sauce thickens. Stir in green onion. Makes 4 servings. Rinse seafood, leaving shells on. If using lobster, cut tail with shell into 1/2-inch pieces. Soak dau see for 5 minutes; drain, mash with spoon. Heat oil in wok or skillet. Add seafood and saute for 2 minutes. Combine dau see, garlic, ginger, soy sauce, sherry, sugar, salt, pepper, and the 1/4 cup water. Add to seafood and cook for 2 more minutes, stirring constantly. Combine the cornstarch with the 2 tablespoons water; add to seafood and cook until sauce thickens. Stir in green onions. Makes 4 servings.

Approximate Nutrient Analysis per serving (based on shrimp):
320 calories, 11 g fat, 1.5 g saturated fat, 350 mg cholesterol, 900 mg sodium, 6 g carbohydrate, 0 g fiber, 1 g sugar, 47 g protein

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