Spicy Chinese Black Bean Shrimp and Ochre

Spicy Black Bean Shrimp and Ochre

A few months ago , in my efforts to save some ochre / okra/ lady fingers from my husband's "cleaning out the fridge" I stuck them in the freezer . However, I forgot them until this week when I saw them staring back at me in the freezer.  A few years ago, I made black bean ochre so decided to jazz it up a bit drawing inspiration from my time in Jamaica. Believe it or not Chinese restaurants in Jamaica reintroduced me to Chinese black bean in an addictive spicy combination with habanero pepper. It definitely is a dish that I clearly remember and miss from my time on the island.

 I am sharing this recipe using both the Chinese black bean and garlic and the spicy chili black bean sauces, the addition of the habanero adds a distinctive heat that can be omitted. I will say I recognise that ochre/okra/lady fingers are an acquired taste and feel free to substitute green bell pepper or another vegetable if ochre this isn't your jam.

 Tips to reducing the slimy texture of Ochre /Okra/ Lady Finger

• Reducing the turning and tossing in the pan.

• Cutting the ochre and leaving over-night before cooking.

Ingredients:

Black Bean Stir Fry

• 2 Tablespoons of Chinese Black Bean and Garlic Paste

• 1 teaspoon of Spicy Black Bean Paste

• 8 ochre/okra/lady finger cut in 1/4 pieces

• 3 garlic cloves finely minced

• 1/4 inch ginger finely minced

• 1/2 tablespoon of oyster sauce

• 1/2 teaspoon of brown sugar

• Corn starch slurry (1/2 cup of water with 1 teaspoon of corn starch)

• 1/4 medium onion in large chunks

• 1/2 habanero pepper finely minced

• 1 green onion/ scallion/ chive finely minced

 Shrimp

• 1/4 teaspoon ginger powder

• 1/4 teaspoon garlic finely minced

• 1/4 teaspoon salt

• 1/4 teaspoon black / white pepper

• 1/4 teaspoon toasted sesame oil

 Preparation

• Season shrimp using all ingredients and set aside .

• In a flat fry pan / wok heat 1 tablespoon of vegetable oil and add 1/2 of the minced garlic, ginger and  spicy black bean paste and sauté for 2 minutes until fragrant.

• Add the ochre into the pan , toss once to ensure it is coated in the mixture. Lower heat and cover and allow ochre to cook for about 7-8 minutes before turning.

• While the ochre is cooking prepare black bean sauce by adding the remaining garlic, ginger, black bean paste, corn starch slurry , brown sugar and oyster sauce in a small bowl.

• Add shrimp, onions and habanero pepper into the ochre and turn mixture a few times on high heat .

• Add the black bean slurry sauce to the pan/wok and turn to ensure that the ochre and veggies are coated .

• Let the sauce thicken and shrimp cook approximately 6-8 minutes, top with green onion and turn off heat.

Serving Suggestions:

• Jasmine rice

• Lo Mein Noodles