Joyce Chen Foods

Joyce Chen Belongs in Everyone’s Kitchen

Healthy Asian products since 1958


Features: Joyce Chen Fermented Black Beans, Joyce Chen Savory Ginger/Garlic Stir Fry Oil, Joyce Chen 100% Pure Roasted Sesame Oil

COOKING TIME: 3 – 4 minutes

SERVES: 4 – 6


1 pound raw shrimp (21-25 per pound)

1 tablespoon water

1 teaspoon pale dry Sherry

1 teaspoon cornstarch

½ teaspoon salt

4 tablespoons Joyce Chen Ginger & Garlic Stir Fry Oil

1 tablespoon minced scallion

2 tablespoons Joyce Chen Fermented Black Beans (minced)

8 ounces pea pods with stems and strings removed, rinsed, and dried

Equipment Needed

  • Small mixing bowl
  • Knife and board for deveining shrimp
  • 14-inch wok
  • Bamboo spatula
  • Serving platter and spoon


  1. Rinse and shell shrimp. Split the shrimp in half down the back, and lift out the black vein.
  2. Mix the shrimp with water, dry Sherry, cornstarch, and salt.
  3. Heat wok on medium high heat for a minute, and then add oil and heat.
  4. Stir in shrimp mixture, and turn constantly for about 1 minute until shrimp are pink.
  5. Add remaining 2 tablespoons oil, scallions, and fermented black beans to the same skillet. Stir several times over medium heat.
  6. Add the pea pods, and stir fry for an additional 2 – 3 minutes, or until pea pods turn dark green.
  7. Stir and serve immediately.