Garam Masala Long Bean Shrimp (胡荽豆角蝦, Wu4 Seoi1 Dau6 Gok3 Haa1)

Garam masala powder is the basis for this dish and I think of it as a spicier version of curry powder. I think I got the translation into Chinese correct for garam masala, but I’m not certain. The use of prepared curry powder is common in Cantonese American dishes, so the use of garam masala is a variation on the more common dish that uses curry powder. This is actually a good dish to have over rice.

Enjoy!

Ingredients

¾ lb.	375 g.	Shrimp meat (蝦仁, haa1 jan4), shelled and deveined
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
7.4 oz.	210 g.	One 15 oz. (425 g.) can peeled straw mushrooms (草菇, cou2 gu1)
3	3	Red chili peppers (紅番椒, hung4 faan1 ziu1) – optional and to taste, cut into ¼-inch (7.5 mm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Garam masala powder (胡荽, wu4 seoi1)
1 Tbs.	15 ml.	Worcestershire sauce (喼汁, kip1 zap1)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ Tbs.	7.5 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	15 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. If using frozen shrimp, thaw in the refrigerator overnight. Shell and devein the shrimp. Marinate the shrimp for at least one hour in the refrigerator with the ginger crushed in a garlic press, corn starch, ground white pepper, and sesame oil. Take the shrimp out of the refrigerator at least one hour before cooking.
2. Wash and cut the long beans into 2-inch (5 cm.) pieces.
3. Open and drain the can of straw mushrooms.
4. Crush the ginger and garlic in a garlic press and put into a small bowl. Wash and cut the red chili peppers into ¼-inch (7.5 mm.) pieces and place them into the bowl with the ginger and garlic. The use of red chili peppers is optional and to taste, so feel free to reduce the number of red peppers.
5. Prepare and mix the sauce in a small bowl: add the garam masala powder, Worcestershire sauce, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over medium heat and before adding oil. Add the shrimp to the wok in a single layer on the bottom and stir fry until the shrimp just turn pink. Set the shrimp aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the straw mushrooms. Stir fry the mushrooms and then remove them to the bowl with the shrimp.
3. Reheat the wok over high heat before adding oil and then the bowl with the ginger, garlic, and red chilies. Quickly stir fry the ginger, garlic, and red chilies until fragrant before adding more oil and then the long beans. Add some liquid (water, stock, or Shaoxing wine) to facilitate heat transfer and stir fry the long beans. Add the contents of the bowl with the shrimp back into the wok and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.