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 florets
1/2 red peppers, thinly sliced
1/2 yellow peppers, thinly sliced
1 carrots, 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 sprouts
1 (4 ounce) cans water chestnuts, sliced
1 green onions, sliced
Directions:
Make 5 cups of green tea.
Reserve 2 tea bags.
Reserve 1 cup, and paoch shrimp in 4 cups of green tea with half the garlic and ginger.
Simmer 4 min (should be opaque but not cooked) heat the peanut oil in a preheated deep frying pan.
lower heat slightly.
add the remaining garlic, then stir in cabbage, snow peas, broccoli, peppers, carrots, and contents of 2 green tea bags.
Stir fry for 4 minutes.
add 1 cup green tea, rice wine vinegar, 1 tsp sesame seed oil, soy sauce, and hoisin sauce, cover and cook for 3 ninutes.
remove the lid and stir in rest of sesame seed oil, bean sprouts, water chestnutt and shrimp, toss for 1 minute.
Garnish with green onions and voila!
Servings: 4
Time preparation: 20 min.
Time total: 35 min.