Prep 30 mins
Cook 5 mins
An interesting and tasty stir-fry recipe! Serve with steamed white rice.
- 2 teaspoons green tea leaves
- 1⁄3 cup water
- 3⁄4 lb medium raw shrimp, shelled and deveined
- 1⁄2 teaspoon sea salt
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons brewed tea
- 2 tablespoons chicken broth
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1⁄2 teaspoon white pepper, to taste
- peanut oil, for stir-frying
- 1 slice gingerroot, minced
- 1⁄2 orange bell pepper, diced
- 1⁄2 red bell pepper, diced
- 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.
- Rinse the shrimp under warm running water; Pat dry with paper towels.
- Add the salt and cornstarch to shrimp and let marinate for 15 minutes.
- In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and blacwhite pepper; Set aside.
- 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.
- 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.