Long Jing Chao Xia -

2 ts Salt

1 tb Long Jing (Dragon Well) tea -??any Chinese green tea 1 c Boiling water

1 1/2 tb Peanut oil

1 tb Rice wine or dry sherry

15 minutes. Heat a wok or large saute pan until it is hot and add the oil. Then add the shrimp and rice wine and stir-fry for 30 seconds. Pour in the tea and half of the leaves and cook for another minute. Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half. Pour this over the shrimp and serve at once.