| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce12 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Medium-size shrimp; shelled and deveined |
| 2 |
|
Egg whites |
| 2 |
tb |
Cornstarch; plus |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Salt |
| 1/4 |
c |
Boiling water |
| 1 |
tb |
Lung Ching tea leaves |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Sliced shiitake mushrooms |
| 2 |
tb |
Green onions; cut into 3/4" pieces |
| 1/2 |
c |
Very thin julienned red pepper |
| 1 |
tb |
Sherry |
| 1 |
ts |
Sugar |
| 1 |
lb |
Tofu; cut into 1" cubes |
INSTRUCTIONS
In a small bowl, combine the shrimp, egg whites, 2 tablespoons of the
cornstarch, and 1/2 teaspoon of the salt. Cover and refrigerate. Pour 1/4
cup of boiling water over the Lung Ching tea leaves, allow to sit for 5
minutes. Pour through a strainer, reserving the leaves and the liquid. Now,
heat a wok or deep saute pan over medium-high heat and add the oil. Add the
shrimp mixture and cook until pink, 2 to 3 minutes. Remove them to a warm
plate. Pour off the oil and discard. Don't wipe out the wok or pan. Add the
shiitakes, green onions, and red peppers. Cook for 2 minutes. Meanwhile, in
a small bowl combine the tea liquid, remaining 2 teaspoons of cornstarch,
sherry, sugar, and remaining 1/2 teaspoon of salt together and work into a
smooth paste. Add to the wok or pan. Add the reserved tea leaves, tofu, and
the shrimp back to the wok, toss to coat and heat through. Transfer to
serving plate and serve immediately.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2233 broadcast 07-17-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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