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Shrimp with Green Tea Leaves (Ching Cha Chau Har)
(The author writes: This elegant dish has its origins in the imperial court of Beijing, where Long Jing tea, or "Dragon Well," from the Hangzhou region, was the most popular in China...The coolness of this tea on one's tongue is quite evident in this recipe.)  

Serves 4 to 6 

Ingredients
1/2 tablespoon Dragon Well green tea leaves
1/4 cup water

For the sauce
1 tablespoon oyster sauce
2 tablespoons brewed tea
1/2 tablespoon soy sauce
1 1/4 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon Shao-Hsing wine or dry sherry
Pinch freshly ground white pepper
1 3/4 teaspoons tapioca flour
2 tablespoons Chicken Stock

2 1/2 cups peanut oil
One 1/4-inch-thick slice fresh ginger, peeled
3/4 pound medium shrimp (about 24), shelled and deveined
1 teaspoon minced fresh ginger
1/4 cup chopped white parts of scallion in 1/4-inch diagonal pieces
1/4 cup diced red bell pepper in 1/4-inch pieces
1/4 cup diced green bell pepper 
1 orange, cut thinly into rounds, then half moons, for garnish

Directions:
To brew the tea, place the tea leaves in a bowl. Boil the water and pour over the leaves. Cover the bowl and steep for 10 minutes. Strain the tea. Reserve the tea leaves and 2 tablespoons of brewed tea for the sauce. 
In a bowl, mix the sauce ingredients and reserve. 
To blanch the shrimp, heat a wok over high heat for 1 minute. Add the peanut oil and slice of ginger and heat to 350 degrees F. Place the shrimp in the oil, stir, and loosen.  When the shrimp begin to turn pink, about 5 seconds, turn off the heat.  Remove the shrimp with a Chinese strainer and drain.  Transfer the oil to a bowl and discard the ginger slice. 
Return 1 tablespoon of the reserved peanut oil to the wok.  Heat over high heat for 20 seconds.  When a wisp of white smoke appears, add the minced ginger and stir briefly.  Add the scallion and cook, stirring, until its fragrance is released, about 15 seconds.  Add the shrimp and reserved tea leaves and cook, stirring, for 20 seconds.  Add the peppers and cook, until all the ingredients are coated, about 20 seconds.  Make a well in the centre of the mixture, stir the sauce mixture, pour in, and stir well.  When the sauce bubbles and thickens, turn off the heat, remove to a heated platter, garnish around the edges with orange half moons, and serve.  

(This recipe is reprinted with permission from "The Chinese Kitchen" by Eileen Yin-Fei Lo)

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