Pea shoots with velvet shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Pea shoots; (dau mui) lightly |
| ; packed, to 4 cups, | ||
| Abt 3/4 to 1 pound | ||
| 1 | pounds | Medium shrimp; shelled, deveined |
| 1 | Egg white | |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Vegetable oil |
| 2 | tablespoons | Vegetable oil |
| 1 | Scallion; green and white | |
| ; parts, minced | ||
| 1 | teaspoon | Minced fresh ginger |
| 2 | Garlic cloves; minced | |
| 2 | tablespoons | Yellow bean sauce |
| 2 | teaspoons | Thin soy sauce |
| ¼ | cup | Water or unsalted or low-sodium chicken |
| Stock | ||
| 2 | teaspoons | Roasted sesame oil |
Directions
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@...
03-05-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.