March 20, 2010

Stir-Fried Shrimp with Chinese Broccoli and Pea Tendrils

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By Megan Valentine

Story Published: Jul 12, 2007 at 9:50 AM EDT

Story Updated: Jul 12, 2007 at 9:50 AM EDT

Ingredients

2 T vegetable oil
1 cup sweet red pepper, chopped
8 oz. Chinese broccoli, chopped
8 oz. pea shoots, chopped
2 T fermented soy bean-chili sauce
2 tsp. sugar
2 oz. rice wine
2 T soy sauce
2 T seasoned rice vinegar
1 T corn starch
2 T fresh ginger, grated
4 green onions, cut into 2” pieces on the bias
4 garlic cloves, minced
12 oz. medium sized shrimp, peeled and deveined, with tails left in tact

Directions

Heat oil in a large wok (or sauté pan) over high heat (shimmering but not smoking). Add the peppers and stir-fry one minute. Add the broccoli and pea shoots and stir-fry for two minutes. Meanwhile, whisk together the sugar, wine, soy sauce, vinegar and corn starch. Add the green onions, garlic, bean sauce and chili paste. Stir-fry 20 seconds. Add the corn starch mixture and the chicken and cook stirring for one minute. The liquid should thicken enough to coat the ingredients lightly. If too thick, add a little water and stir. Serve with steamed rice.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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