Low-Cal Green-Tea-Poached Shrimp Stir-Fry

A great recipe from the Loblaws calender. It is much lighter and refreshing taste than traditional stir fry. the green tea flavour really adds a new dimension. You can also add some cayenne.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 16  large shrimp, raw, peeled
• 5  cups  green tea, divided
• 2  tablespoons ginger, minced, divided
• 3  garlic cloves, minced, divided
• 1  tablespoon  peanut oil
• 12  ounces Chinese cabbage, shredded
• 1⁄2 cup snow peas
• 1  cup broccoli floret
• 1⁄2  red pepper, thinly sliced
• 1⁄2  yellow pepper, thinly sliced
• 1  carrot, thinly sliced on diagonal
• 2 (2 g) bags  green tea
• 1  tablespoon  rice wine vinegar
• 2  teaspoons  sesame seed oil, divided
• 3  tablespoons soy sauce
• 2  tablespoons hoisin sauce
• 1  fresh bean sprout
• 1 (4 ounce) can water chestnuts, sliced
• 1  green onion, sliced

Directions

1. Make 5 cups of green tea.
2. Reserve 2 tea bags.
3. Reserve 1 cup, and paoch shrimp in 4 cups of green tea with half the garlic and ginger.
4. Simmer 4 min (should be opaque but not cooked) heat the peanut oil in a preheated deep frying pan.
5. lower heat slightly.
6. add the remaining garlic, then stir in cabbage, snow peas, broccoli, peppers, carrots, and contents of 2 green tea bags.
7. Stir fry for 4 minutes.
8. add 1 cup green tea, rice wine vinegar, 1 tsp sesame seed oil, soy sauce, and hoisin sauce, cover and cook for 3 ninutes.
9. remove the lid and stir in rest of sesame seed oil, bean sprouts, water chestnutt and shrimp, toss for 1 minute.
10. Garnish with green onions and voila!