Crawfish with Black Bean Sauce
Louisiana crawfish (known elsewhere as crayfish) with Asian accent: It’s stir-fried with pork, garlic, fermented black beans, and ginger, sauced with Asian seasonings and Worcestershire sauce, then stirred with beaten eggs and green onions. Try this quick dish for brunch.
Ingredients
- Peanut Oil - 2 tablespoons
- Pork butt - 8 ounces, (smoking optional), finely diced
- Fermented black beans - 1-1/2 , well rinsed and drained
- Garlic - 4 tablespoons, minced
- Fresh Ginger - 1-1/2 tablespoons, minced
- Red Pepper Flakes - 1/4 teaspoon, or more to taste
- Dry Sherry - 3 tablespoons
- Mirin (sweet sake) or Sweet Sherry - 3 tablespoons
- Sherry Vinegar - 2 tablespoons
- White Onion - 1 large, 1 large white onion cut in half lengthwise, then cut into 1/4-inch-thick slices
- Green Onions - 1 cup 1/2-inch, diagonally sliced, white part only
- Crawfish Tails - 1 pound, cooked
- Seasoning Mix
- Chicken Stock - 1/2 cup
- Sesame Oil - 1 tablespoon, toasted
- Soy Sauce - 1/4 cup
- Oyster Sauce - 2 tablespoons
- Worcestershire sauce - 1 tablespoon
- Cornstarch - 1 tablespoon
- Whole Eggs - 2, beaten
- Green onion tops - 1/2 cup, 1/4-inch-diced green
- Whole Crawfish - 4, cooked
- Salt and freshly ground black pepper to taste
Instructions
In a wok heated over high heat, heat the peanut oil and cook the pork until the redness disappears, 2 to 3 minutes. Mash the drained black beans with 1 tablespoon of the garlic. Spread the pork around the upper sides of the wok and add the remaining 3 tablespoons of garlic and the ginger to the center. Stir-fry quickly with the pork, then add the mashed beans. Sprinkle in the pepper flakes, then add the wines and vinegar. Add the white and green onions, then the stock. Quickly cover and let the flavors mingle for 2 to 3 minutes.
Uncover the wok and add the crawfish tails. Combine all the seasoning mix ingredients, add to the wok, and stir-fry until the sauce thickens. Add the eggs and green onion tops, stir to cook the eggs, then quickly transfer to four serving plates and garnish each with a whole crawfish.
