Directions

• Combine the shrimp, Shaoxing wine, salt and cornstarch in a medium bowl. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.
• Combine the chicken stock, oyster sauce, light soy sauce, sugar, white pepper and cornstarch. Stir to combine.
• Heat 1 tablespoon of oil in a wok over medium high heat until it shimmers. Spread the shrimp into a single layer and cook without moving until lightly browned on the bottom, about 1 minute. Flip and stir just until the shrimp are almost cooked through. Transfer the shrimp to a plate.
• Add the remaining 1 1/2 tablespoons oil, dried chiles, scallion whites, ginger, garlic, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add the onion and cook for 1 minute, until just softened.
• Pour in the Shaoxing wine and immediately scrape the bottom of the wok to release any browned bits. Cook until the wine has mostly evaporated.
• Stir the sauce again to dissolve the cornstarch completely, pour into the wok. Cook, stirring constantly, until the sauce thickens, about 1 minute.
• Add back the shrimp and scallion green, toss everything to combine. Turn off the heat and stir in sesame oil. Transfer to a large plate and serve hot as a main dish.