Recipe courtesy of Sara Moulton
4 servings




Remove the tough stems from pea shoots and discard. Wash in cold water and spin-dry in a salad spinner. Set aside.

In a bowl, combine the shrimp with the egg white, cornstarch and oil for the marinade. Let stand 20 minutes.

In a wok, heat the 2 tablespoons oil until just smoking. Add the scallion, ginger and garlic and cook until aromatic, about 30 seconds. Add the shrimp and stir-fry, tossing constantly, until the shrimp just turn pink, 5 to 7 minutes. Add the yellow bean sauce, soy sauce, water and pea shoots. Toss to wilt shoots, about 2 minutes.

Remove from the heat, drizzle with sesame oil, and stir to blend. Serve immediately.


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