Monday, September 12, 2011

Honey-Garlic Green Tea Shrimp

Bo is amazing!  He made Green Tea Shrimp from Martin Yan's cookbook.  Aren't they pretty?  Well let me tell you, they taste as good as they look!

They were slightly tangy with a beautiful sweet undertone.  Tasty with a bit of restaurant flare but in no way is it deep fried and gloppy!  I always thought I hated Chinese food because I had either had the canned kind or the greasy restaurant kind.  Then Bo began to cook it for me and I realized how incredible the mix of flavors and textures could be.

Please try it!

Honey-Garlic Green Tea Shrimp (From Martin Yan Quick and Easy)

For the shrimp:
1 tablespoon cornstarch
2 teaspoons low-sodium soy sauce
1 pound medium-size shrimp, peeled and deveined
For the sauce:
1/2 tablespoon cornstarch
1/3 cup low-sodium chicken broth
2 tablespoons oyster-flavored sauce (see note)
1 1/2 tablespoons honey
1/2 teaspoon sesame oil
1/2 pound thin asparagus, stem ends trimmed, sliced diagonally into 2-inch pieces
1 tablespoon vegetable oil
3 cloves garlic, minced
1/2 red bell pepper, sliced in medium julienne
2 teaspoons ground green tea leaves (may substitute decaffeinated green tea)
1/3 cup unsalted cashews, chopped (optional)

For the shrimp: In a small bowl, combine the cornstarch and soy sauce until well blended. Add the shrimp and stir to coat evenly. Let stand for 10 minutes. 
For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon of chicken broth until smooth, then add the remaining broth, oyster-flavored sauce, honey (stirring until well dissolved) and sesame oil.
Meanwhile, in a medium pan, bring lightly salted water to a boil. Have ready a medium bowl of ice water. Add asparagus to the boiling water, cook for 1 minute, then transfer with a slotted spoon to the ice water. As soon as the asparagus pieces are cool -- it should take only 3 or 4 minutes -- drain them.
In a wok or large skillet over high heat, add the vegetable oil and swirl it to coat the sides of the wok or bottom of the skillet. Add the garlic and stir, about 10 seconds. Add the drained asparagus and bell pepper, stirring about 1 minute. Add the shrimp and stir until they turn pink, 1 1/2 to 2 minutes. Sprinkle ground green tea over the shrimp to coat evenly.
Stir the oyster-honey sauce, then add it to the wok or skillet and bring to a boil. Reduce heat to medium and cook, stirring, until the sauce thickens, about 1 minute. Transfer to a serving plate, top with the cashews, if desired, and serve.

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