Serves 4 to 6
1 tablespoon Longjing tea leaves
1 cup water
2 tablespoons plus 1 1/2 teaspoons cornstarch
2 teaspoons ground white pepper
1 pound medium shrimp, peeled,deveined, rinsed
4 tablespoons peanut oil
2 tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon aged rice vinegar
2 ounces fresh snow peas, strings removed
2 ounces green beans, cut into 1-inch pieces on the diagonal
1/4 cup scallions cut into 1/2-inch pieces on the diagonal
- Place the tea leaves in a teapot or heatproof measuring cup. Bring the water to a boil over high heat, then remove from heat and let cool for 3 minutes. Pour the water over the tea leaves and brew for 3 minutes.
- Strain and reserve the tea leaves and brewed tea liquor.
- Place 2 tablespoons of the cornstarch on a plate and add the white pepper. Mix well. Pat the shrimp dry and roll them in the mixture one at a time. Set aside.
- Heat a wok or skillet over medium heat for 1 minute.
- Add 2 tablespoons of the peanut oil and heat for an additional 30 seconds.
- Add the shrimp and stir to prevent sticking. Cook the shrimp for 2 minutes, or until they turn pink and opaque. Quickly remove them from the pan and drain the shrimp on paper towels.
- Mix the oyster sauce, soy sauce, sesame oil, and rice vinegar in a bowl and set aside.
- Add a few tablespoons of brewed tea to the remaining1 1/2 teaspoons cornstarch and stir to make a smooth paste. Add 1/2 cup of the brewed tea and stir to dissolve. Set aside.
Add the remaining 2 tablespoons peanut oil to the pan and heat on medium-high for 30 seconds.
- Add the snow peas and green beans and saute for 2 minutes. Add the cooked shrimp and scallions and heat of 1 minute.
- Add the reserved tea leaves and the oyster sauce mixture. Heat for 1 minute, adding a few tablespoons of water to the sauce if it becomes too thick. Serve hot.