Fried Black Bean Shrimp with an Egg White Sauce

This recipe is believed to have originated in the US and not China. It gradually made its way onto the menus of American Chinese restaurants in the late 1960s. The black bean sauce will please even the pickiest eaters - especially when paired with a simple side dish of fried rice.

Prep Time:
10 min
Cook Time:
10 min


Nutrition Facts
  • 3 Eggs
  • 8 oz (230 g) Shrimp
  • 2 tsp (10 mL) Preferred cooking oil (canola or vegetable)
  • 4 oz (115 g) Minced pork
  • 1/2 tsp (2.5 mL) Minced garlic
  • 1/2 tsp (2.5 mL) Minced ginger
  • 1 1/2 tsp (7.5 mL) Black bean sauce
  • 11 tbsp (165 mL) Chicken stock
  • 1/2 tsp (2.5 mL) Salt
  • 1/2 tsp (2.5 mL) Sugar
  • 1 oz (30 g) Cornstarch
  • 1 oz (30 g) Chopped green onion


  1. Break the eggs in a mixing bowl and beat well. Set aside for later.
  2. Boil 3 ½ cups of water in a pot. Add shrimp and cook for 1-2 minutes. Drain and set aside for later use.
  3. Heat wok with 1 tsp. of cooking oil, add minced pork and stir-fry for 2 minutes. Set aside for later use.
  4. Heat the same wok with 1 tsp. of cooking oil, and add minced garlic, minced ginger and black bean sauce.
  5. Pour chicken stock into the wok.
  6. Add the boiled shrimp from step 2 and fried pork from step 3. Season with salt and sugar, cook for 1 minute and thicken with cornstarch.
  7. Remove pot from heat. Slowly pour in the egg from step 1 while making a swirling motion. Stir gently.
  8. Serve on a plate and garnish with green onion.