Categories: Asian
Ingredients
- 2 teaspoons Dragon Well green tea leaves
- 1/3 cup water
- 3/4 pound medium raw shrimp shelled and deveined
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons brewed tea
- 2 tablespoons chicken broth or water
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- Freshly ground black or white pepper, to taste
- Oil for stir-frying
- 1 slice ginger, minced
- 1/2 orange bell pepper, cut into cubes
- 1/2 red bell pepper, cut into cubes
Directions
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Bring the water to a boil and pour over the tea leaves. Let the tea steep for 10 minutes and strain. Reserve the tea leaves.
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Rinse the shrimp under warm running water. Pat dry with paper towels. Add the salt and cornstarch. Marinate the shrimp for 15 minutes.
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In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and black or white pepper. Set aside.
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Heat a wok over medium-high to high heat and add the oil. When the oil is hot, add the ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp, stir-fry for a few seconds, then add the tea leaves. Stir-fry the shrimp with the tea leaves until the shrimp turn pink. Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper. Mix the peppers in with the tea leaves.
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Push everything up to the sides. Add the sauce in the middle of the wok. Bring to a boil, then mix with the other ingredients. Adjust the seasoning, adding extra salt or soy sauce if desired. Serve hot with steamed rice.