White Jade and Emerald Shrimp
A visually stunning Chinese stir-fry featuring tender shrimp paired with crisp green vegetables. The shrimp are quickly wok-tossed with vibrant lettuce and sweet radish, creating a beautiful dish with contrasting textures and colors.
Story
This classic dish gets its name from the pearl-like shrimp and emerald-colored vegetables that tumble together in the wok. The quick cooking method keeps the shrimp juicy and the vegetables crisp-tender.
Ingredients
large raw shrimp, peeled and deveined
300g
crisp lettuce or bok choy, torn into bite-size pieces
200g
beauty heart radish or daikon, julienned
100g
garlic cloves, minced
2
fresh ginger, finely grated
1 teaspoon
vegetable oil
2 tablespoons
shaoxing wine
1 tablespoon
salt
to taste
white pepper
a pinch
sesame oil
1 teaspoon
Instructions
1
Prep the ingredients
Rinse the shrimp under cold water and pat completely dry with paper towels. This ensures they sear properly in the hot wok. Trim the lettuce into uniform pieces and cut the radish into thin julienne strips.
2
Blanch the vegetables
Bring a pot of salted water to a gentle boil. Quickly dip the radish strips for 30 seconds, then add the lettuce for just 10 seconds. Drain immediately and refresh under cold water to stop the cooking. Set aside.
3
Wok-fry the shrimp
Heat a wok or large skillet over high heat until smoking. Add oil, then swirl to coat. Add the shrimp in a single layer and let them sear for 30 seconds without stirring. Flip and cook another 30 seconds until pink and curled. Remove and set aside.
4
Combine and finish
In the same wok, add a splash more oil if needed. Sauté the garlic and ginger for 10 seconds until fragrant. Return the shrimp, add the blanched vegetables, and toss everything together over high heat. Splash in the shaoxing wine, season with salt and white pepper, and finish with a drizzle of sesame oil. Serve immediately.
