Summer Squash with Shrimp (Chinese inspired)

I got inspired by a delicious dish I had eaten at my friend's house. It's one of those unobtrusive, family, Chinese recipes that don't get served in restaurants. It was a bitter melon and ground pork dish. I had totally different ingredients: some farmer's market summer squash and some shrimp. Here's what I came up with... it was quite delicious! It was hearty, healthy and very filling with a cup of steamed rice.

2-3 medium summer squash sliced thin (about 4-5 cups)
6 medium shrimp, deveined, peeled,washed
2 tbsp black bean paste
2 tbsp soy sauce
2 tsp sesame seed oil
1 tbsp garlic minced
2 thin slices of ginger
salt, to tastepepper, a pinch
2-3 tsp vegetable oil

Take a nice big wok if you have one, easier to cook with.

1. Warm the oil on medium heat. Add the garlic and ginger till aromatic.
2. Add the shrimp. Cook till just pink. Add a tsp of soy sauce and a sprinkling of salt. Stir.
3. Add the squash, black bean paste, remaining soy sauce, some more salt, a little pepper, and the sesame seed oil. Mix well.
4. Cook for 20 minutes on medium heat till the squash is cooked.