Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Medium-size shrimp - shelled and deveined

  2. 2 Egg whites

  3. 2 tablespoons 30ml Cornstarch - plus

  4. 2 teaspoons 10ml Cornstarch

  5. 1 teaspoon 5ml Salt

  6. 1/4 cup 59ml Boiling water

  7. 1 tablespoon 15ml Lung Ching tea leaves

  8. 1/2 cup 118ml Oil

  9. 1/2 cup 118ml Sliced shiitake mushrooms

  10. 2 tablespoons 30ml Green onions - cut into 3/4" pieces

  11. 1/2 cup 118ml Very thin julienned red pepper

  12. 1 tablespoon 15ml Sherry

  13. 1 teaspoon 5ml Sugar

  14. 1 lb 454g / 16oz Tofu - cut into 1" cubes

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the shrimp, egg whites, 2 tablespoons of the cornstarch, and 1/2 teaspoon of the salt. Cover and refrigerate.

  2. Pour 1/4 cup of boiling water over the Lung Ching tea leaves, allow to sit for 5 minutes. Pour through a strainer, reserving the leaves and the liquid.

  3. Now, heat a wok or deep saute pan over medium-high heat and add the oil. Add the shrimp mixture and cook until pink, 2 to 3 minutes. Remove them to a warm plate. Pour off the oil and discard. Don't wipe out the wok or pan. Add the shiitakes, green onions, and red peppers. Cook for 2 minutes.

  4. Meanwhile, in a small bowl combine the tea liquid, remaining 2 teaspoons of cornstarch, sherry, sugar, and remaining 1/2 teaspoon of salt together and work into a smooth paste. Add to the wok or pan. Add the reserved tea leaves, tofu, and the shrimp back to the wok, toss to coat and heat through. Transfer to serving plate and serve immediately.


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