INGREDIENTS
- 1lb 16-20c (peeled & deveined, patted dry) shrimp
- 1/2 small julienne red onion
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 cup corn
- 1 julienne red pepper
- 1 cup (ends trimmed cut in half on bias) snow peas
- 4 finely sliced green onions
- 1 cup bean sprouts
- 1/2 cup shredded carrot
- 4 tsp vegetable oil
Sauce
- 1 tbsp chai tea
- 1 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp mirin
- 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/3 tsp black pepper
Rice
- 2 cups (rinsed & soaked for 30 mins) basmati rice
- 3 cups green tea
METHOD
- In small mixing bowl combine all ingredients for sauce.
- Bring a medium pot to a gentle boil with green tea, add rice and reduce to a simmer and cover for 20 minutes. Remove from heat and let stand until ready to serve.
- In a wok or a large deep frying pan pre-heat to high heat. Ensure all your vegetables, shrimp and sauce are near by.
- Add 2 tsp vegetable oil, then shrimp and sautee for 2 minutes, then remove to a resting dish.
- Add remaining 2 tsp vegetable oil and sautee all other ingredients together while continuously tossing ingredients for one minute.
- Add sauce and shrimp and toss for one more minute before removing to a serving dish. Eat immediately with rice.