Pea shoots with velvet shrimp

Yield: 4 servings

Measure Ingredient
3 cups Pea shoots; (dau mui) lightly
\N \N ; packed, to 4 cups,
\N \N Abt 3/4 to 1 pound
1 pounds Medium shrimp; shelled, deveined
1 \N Egg white
2 teaspoons Cornstarch
1 teaspoon Vegetable oil
2 tablespoons Vegetable oil
1 \N Scallion; green and white
\N \N ; parts, minced
1 teaspoon Minced fresh ginger
2 \N Garlic cloves; minced
2 tablespoons Yellow bean sauce
2 teaspoons Thin soy sauce
¼ cup Water or unsalted or low-sodium chicken
\N \N Stock
2 teaspoons Roasted sesame oil

Remove the tough stems from pea shoots and discard. Wash in cold water and spin-dry in a salad spinner. Set aside. In a bowl, combine the shrimp with the egg white, cornstarch and 1 teaspoon oil for the marinade. Let stand 20 minutes. In a wok, heat the 2 tablespoons oil until just smoking. Add the scallion, ginger and garlic and cook until aromatic, about 30 seconds. Add the shrimp and stir-fry, tossing constantly, until the shrimp just turn pink, 5 to 7 minutes. Add the yellow bean sauce, soy sauce, water and pea shoots. Toss to wilt shoots, about 2 minutes. Remove from the heat, drizzle with sesame oil, and stir to blend. Serve immediately. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8669)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

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