1 lb. shrimp, peeled and deveined 1 red pepper, cut into thin strips about 1" long 2 cups broccoli, cut into 1" pieces 3 Tablespoons canola oil Sesame oil Salt and pepper 4 cloves garlic, minced 1 shallot, minced 1 Tablespoon fresh ginger, minced 2 serano chiles, including seeds, minced 1/4 cup rice wine 1 Tablespoon gf soy sauce 1 Tablespoon sesame oil 1 Tablespoon black bean sauce 1 Tablespoon rice wine vinegar 1 Tablespoon sugar 2 teaspoons cornstarch Cooked white rice
Bring a small saucepan of salted water to a boil. Add broccoli pieces and reduce heat to a simmer. Cook until just fork tender. Drain and remove to a plate. In a small bowl combine garlic, shallots, ginger and chile. In a separate small bowl add rice wine, soy sauce, sesame oil, black bean sauce, vinegar, sugar and corn starch and stir to blend. Place a wok or large heavy skillet over high heat. When hot, add about a Tablespoon oil. Add peppers, stirring and tossing. Add broccoli and a dash of sesame oil and sprinkle with salt and pepper. Add the garlic mixture, stirring constantly. Add the shrimp and stir and toss for about 2 minutes. Add the sauce mixture and stir and toss until cooked through. Adjust seasonings and serve immediately.