• TIME  20 minutes

Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 sliced garlic cloves
  • 1 ½ pounds peeled shrimp
  • 2 teaspoons minced ginger
  • 3 tablespoons fermented black beans
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • Scallions, for garnish
  •  Nutritional Information

PREPARATION

  1. Put 2 tablespoons vegetable oil in a large skillet over medium-low heat.
  2. Add 3 sliced garlic cloves, and cook until golden.
  3. Stir in 1 1/2 pounds peeled shrimp, 2 teaspoons minced ginger and 3 tablespoons fermented black beans soaked in 2 tablespoons mirin.
  4. Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
  5. Stir in 2 tablespoons soy sauce, and serve. Garnish with scallions.
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