Stir-Fried Shrimp with Water Chestnut Kernels
Water chestnuts (lingjiao) are the fruit of the aquatic plant Trapa. They are traditionally credited with strengthening the stomach and easing diarrhea, clearing summer heat, boosting qi and supporting the stomach, counteracting alcohol, and aiding urination and lactation; they have also been used to treat stomach ulcers and dysentery. Those with a weak constitution or internal cold should avoid eating them raw. I picked some up at the local market when visiting my hometown and stir-fried them with shrimp.
Ingredients
South American white shrimp
12
Water chestnut kernels
100 g
Mixed vegetable dices
50 g
Black fungus (rehydrated)
25 g
Salad oil
to taste
Cooking wine
1 tbsp
White pepper powder
a pinch
Salt
a pinch
Cornstarch
to taste
Chicken powder
a pinch
Chopped scallion
a pinch
Sesame oil
a few drops
Instructions
1
Step 1
Wash the South American white shrimp, peel off the shells, slit along the back, and remove the vein.
2
Step 2
After cleaning, add some cooking wine, white pepper powder, and salt to marinate briefly.
3
Step 3
Place the mixed vegetable dices and water chestnut kernels into a pot of boiling water to blanch.
4
Step 4
As soon as the water returns to a boil, remove them immediately and drain well.
5
Step 5
Heat oil in a wok, add the shrimp, stir-fry until they change color, then set aside.
6
Step 6
Leave a thin layer of oil in the wok, add the blanched mixed vegetable dices and water chestnut kernels, and stir-fry.
7
Step 7
Add the rehydrated black fungus and continue to stir-fry evenly, seasoning with a pinch of salt.
8
Step 8
Add back the previously cooked shrimp.
9
Step 9
Prepare the slurry ahead of time: in a small bowl, mix cornstarch, water, chicken powder, and chopped scallion; pour the slurry into the wok and stir until evenly coated.
10
Step 10
Drizzle with a little sesame oil at the end.
11
Step 11
Plate and serve.
