| 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 |
ts |
Cornstarch |
| 1 |
ts |
Vegetable oil |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Scallion; green and white |
|
|
; parts, minced |
| 1 |
ts |
Minced fresh ginger |
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
Yellow bean sauce |
| 2 |
ts |
Thin soy sauce |
| 1/4 |
c |
Water or unsalted or low-sodium chicken |
|
|
Stock |
| 2 |
ts |
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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