Pea Shoots With Velvet Shrimp

Recipe Ingredients

3 cups	711ml	Pea shoots (dau mui) lightly packed - to 4 cups,
		Abt 3/4 to 1 pound
1 lb	454g / 16oz	Medium shrimp - shelled, deveined
1		Egg white
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Vegetable oil
2 tablespoons	30ml	Vegetable oil
1		Scallion, green and white parts - minced
1 teaspoon	5ml	Minced fresh ginger
2		Garlic cloves - minced
2 tablespoons	30ml	Yellow bean sauce
2 teaspoons	10ml	Thin soy sauce
1/4 cup	15g / 0.5oz	Water or unsalted or low-sodium chicken
		Stock
2 teaspoons	10ml	Roasted sesame oil

Recipe Instructions

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.

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

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