Ingredients
400 g (about 14 oz) pea shoots, 25 g (about 1 oz) marinated shrimp, 1/2 tablespoon Shaoxing wine, 1/2 tablespoon wet cornstarch slurry, 3 teaspoons salt, 1.5 teaspoons each of MSG, ground white pepper, and sesame oil, 1 tablespoon vegetable oil.
Instructions
1. Dry-fry the pea shoots in a wok, then add some oil, ginger wine, and boiling water (to remove any grassy smell), then pour into a colander and drain well.
2. Heat 1/2 tablespoon of oil in a wok over low heat until just warm, then return the pea shoots to the wok and toss to coat evenly.
3. Heat half a tablespoon of oil in a wok over medium-low heat (about 30% hot), add the shrimp and stir-fry until just cooked through, then transfer to a strainer to drain excess oil. Return the wok to the heat, add Shaoxing wine and stock, season with salt and MSG, sprinkle with white pepper, and thicken with a cornstarch slurry. Return the shrimp to the wok, add sesame oil and mix well, then pour over the pea shoots. This dish is savory and delicious.