Pea Shoots With Velvet Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Meats | Cklive14 | 4 | Servings | |
INGREDIENTS
| 3 | c | Pea shoots, dau mui |
| lightly | ||
| packed to 4 cups | ||
| Abt 3/4 to 1 pound | ||
| 1 | lb | Medium shrimp, shelled |
| deveined | ||
| 1 | Egg white | |
| 2 | t | Cornstarch |
| 1 | t | Vegetable oil |
| 2 | T | Vegetable oil |
| 1 | Scallion, green and white | |
| parts minced | ||
| 1 | t | Minced fresh ginger |
| 2 | Garlic cloves, minced | |
| 2 | T | Yellow bean sauce |
| 2 | t | Thin soy sauce |
| 1/4 | c | Water or unsalted or |
| low-sodium chicken | ||
| Stock | ||
| 2 | t | Roasted sesame oil |
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. 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@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-05-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 142.9mg
Sodium: 745.1mg
Potassium: 158.1mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: <1g
Protein: 16.9g