Sichuan shrimp and crab
The selection of rice vinegars in an Asian market is astonishing. There are three basic types--red, white and black.
The black vinegar called for in this recipe is similar to balsamic vinegar. It’s made from sweet rice, and although still acidic, it is slightly sweet and smoky. It is usually used in dipping sauces and stir-fries.
As with most Chinese recipes, most of the work here is preparation. Once everything is measured and chopped, dinner can be on the table in about five
Heat the peanut oil in a wok or large skillet over high heat. Add the ginger, garlic and green onions and cook, stirring, until very fragrant, about 30 seconds to 1 minute.
Stir in the tomato paste, chile bean sauce, black vinegar, sugar and sesame oil.
Mix together the chicken broth and cornstarch and set aside.
After about 2 minutes the mixture in the wok will look thick and somewhat sticky. Add the shrimp and crab and cook, stirring, until the shrimp have become pink and no longer translucent, about 2 to 3 minutes. Stir in the cornstarch mixture and the sauce will thicken almost immediately.
Serve over pan-fried noodles.
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