I’ve always loved stir fry dishes, and my love for it grew even more when I went to try some in Hong Kong. While most homes wouldn’t have as strong a flame as the wok masters in the street side Dai Pai Dongs, this recipe still works very well. Use as strong a flame as the stove allows. Shrimp can be easily replaced with fish, squid or even pork or chicken.
Ingredients (serves 4)
500 g suahe shrimp, peeled
1 head broccoli florets
100 g carrots, sliced thinly
100 g red pepper, sliced thinly
100 g shitake mushrooms, sliced thinly
1 tbsp green tea leaves
1 cup water
2 tbsps black bean tausi
2 tbsps vinegar
1 tbsp orange marmalade
1 siling labuyo, chopped
1 tbsp cornstarch slurry
1 tbsp sesame seeds
2 tbsps vegetable oil
1 tsp sesame oil
Directions
- In a wok over very high heat, saute the shrimps in oil until half cooked, about 1 minute. Set aside.
- In the same wok, saute the carrots, peppers and mushrooms for 1 minute. Add in the water, tea leaves, black beans, vinegar and sugar. Simmer for 2 minutes until vegetables are cooked. Add in cornstarch slurry to thicken. Add shrimps.
- Serve the stir fry with a drizzle of sesame oil and some sesame seeds.
