- 2 teaspoons Dragon Well green tea leaves
- 1/3 cup water
- 3/4 pound medium raw shrimp shelled and deveined
- 1/2 teaspoon salt
- 1 teaspoon cornstarch*
- 2 tablespoons soy sauce
- 2 tablespoons brewed tea
- 2 tablespoons chicken broth or water
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- Freshly ground black or white pepper, to taste
- Oil for stir-frying
- 1 slice ginger, minced
- 1/2 orange bell pepper, cut into cubes
- 1/2 red bell pepper, cut into cubes
Rinse the shrimp under warm running water. Pat dry with paper towels. Add the salt and cornstarch. Marinate the shrimp for 15 minutes.
In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and black or white pepper. Set aside.
Heat a wok over medium-high to high heat and add the oil. When the oil is hot, add the ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp, stir-fry for a few seconds, then add the tea leaves. Stir-fry the shrimp with the tea leaves until the shrimp turn pink. Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper. Mix the peppers in with the tea leaves.
Push everything up to the sides. Add the sauce in the middle of the wok. Bring to a boil, then mix with the other ingredients. Adjust the seasoning, adding extra salt or soy sauce if desired. Serve hot with steamed rice.
*If you like, feel free to increase the amount of cornstarch in the marinade to 3 teaspoons. The extra cornstarch will help to nicely thicken the sauce during cooking (be sure to stir the sauce to thicken).