Colorful Shrimp
Shrimp stir-fried with carrots, shiitake mushrooms, and green peas, creating a colorful dish with a tender, delicate texture.
Ingredients
Shrimp (washed, rubbed with salt, dried, and marinated)
50 g
Carrot (diced)
50 g
Dried shiitake mushroom (diced)
25 g
Green peas
25 g
Diced egg whites
25 g
Shaoxing wine
to taste
Sugar
to taste
Salt
to taste
Sesame oil
to taste
Light soy sauce
to taste
Cornstarch slurry
to taste
Chopped scallions
a pinch
Egg white (for marinating shrimp)
Cornstarch (for marinating shrimp)
MSG (for marinating shrimp)
Instructions
1
Marinating the shrimp
Wash the shrimp, rub with a pinch of salt, then rinse and pat dry. Place in a bowl and add egg white, salt, cornstarch, and MSG; mix well. Blend in sesame oil, then refrigerate for about 20 minutes before using.
2
Preparing the vegetables
Dice the carrot and dried shiitake mushrooms, then blanch them briefly in boiling water and remove.
3
Stir-frying the dish
Heat a wok and add oil. Once hot, add the chopped scallions, green peas, carrot, dried shiitake, and diced egg white; stir-fry briefly. Add a little stock, Shaoxing wine, salt, and sugar; bring to a boil, then drizzle in the cornstarch slurry to thicken. Add the shrimp and toss together, drizzle with sesame oil, mix well, then transfer to a serving plate.
