Pea Shoots with Velvet Shrimp

4 servings
  • 3 to 4 cups lightly packed pea shoots (dau mui), about 3/4 to 1 pound
  • 1 pound medium shrimp, shelled and deveined
  • Marinade:
  • 1 egg white
  • 2 teaspoons cornstarch
  • 1 teaspoon vegetable oil
  • 2 tablespoons vegetable oil
  • 1 scallion, green and white parts minced
  • 1 teaspoon minced fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons yellow bean sauce
  • 2 teaspoons thin soy sauce
  • 1/4 cup water or unsalted or low-sodium chicken stock
  • 2 teaspoons roasted sesame oil
  • 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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