Hunan Shrimp and Crab in Black Bean Sauce
Serves: 2

3 Jalapeno or Serrano chiles, stems removed, minced
Sauce:
1/2 TBS red wine vinegar
heaping 1/2 tsp. cornstarch
1-1/2 TBS dry vermouth, sherry or white wine
1/2 TBS black bean sauce
1/2 TBS sweet bean sauce
1 TBS soy sauce
1/8 tsp. five-spices powder
1 tsp. hot chile oil (sesame if available)
3-1/2 TBS peanut oil
1 Bell pepper, cut into 3/4 inch squares
1 TBS. minced ginger
1 green onion, minced
1 TBS fermented black beans
1/2 lb. medium shrimp peeled and deveined
1/4 lb. fresh crabmeat

Make the sauce by stirring the cornstarch into the vinegar, then combine with the remaining sauce ingredients. Heat wok over high heat. Add 1/2 TBS of the peanut oil and when it just begins to smoke add the bell pepper and stir-fry for 30 seconds. Remove the pepper and drain. Heat wok again over medium heat and add remaining 3 TBS of peanut oil. When the oil just begins to smoke, add the ginger, chile, green onion, black beans, shrimp and crabmeat. Stir fry until the shrimp are just cooked through. Return the bell pepper to the wok, add the sauce and stir fry for about 30 seconds or until everything is well combined and the sauce is slightly thickened. Serve with white rice.