2 tsp green tea leaves
1/3 cup water
¾ lb shrimp (shelled and de-veined)
½ tsp salt
1 tsp cornstarch
2 tbsp soy sauce
2 tbsp brewed green tea
2 tbsp chicken broth
1 tsp sesame oil
1 tsp granulated sugar
1 slice finely chopped ginger
½ diced orange pepper
½ diced red pepper
Pepper to taste
Oil for frying
Photo courtesy of jeffreyw
First up, bring the water to the boil and pour over the tea leaves. Brew for 10 minutes, strain and keep the leaves for later.
In the meantime, prepare the shrimp. Rinse and pat dry before adding salt and cornstarch – leave for 15 minutes to marinate.
Mix together the soy sauce, brewed tea, sesame oil, chicken broth, pepper and sugar and keep to one side.
Heat up a wok over a medium-high heat before adding the oil. Add the ginger and stir fry for 30 seconds (or until aromatic), then add the shrimp and tea leaves. Stir fry until the shrimp are pink, then add the diced peppers and stir fry for a further minute.
Push the ingredients up to the sides. Add the sauce into the middle of the wok and bring to the boil. Mix with the rest of the ingredients and season to taste.
Serve straight away with steamed white rice.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”