Okay, sorry if the title is a little misleading. I thought the colors in this dish make this name appropriate. Not a complicated dish to make after a long day at work, and the aroma in the kitchen is mouth-watering while the shrimps are being cooked. A tip to stir-frying shrimps is to brine them first in lukewarm water with added salt. It really gives a pleasant “springy-ness” in the mouth.
rice wine – 2 1/2 tablespoons
salt – 3/4 teaspoons
egg white – 2
corn starch – 5 tablespoons
shrimps – 30 medium-sized
olive oil – 4 teaspoons
garlic – 2 cloves
chopped scallions – 2 tablespoon
minced ginger – 2 tablespoon
dried Shiitake mushrooms or “Wood Ears” – 8 ears
shredded carrots – 2 cups
broccoli crowns – 5 or 6 cups
water – 1/4 to 1/2 cups
rice wine – 1 tablespoon
sesame oil – 1 teaspoon
salt – to taste
coarse ground black pepper – to taste
Remove the shells and devein the shrimps. Brine them in salted water. Squeeze the shrimps until the liquid becomes foamy. Discard the liquid and repeat. Then discard the brining solution again, and marinate the shrimps for at least 20 minutes.
Soak the dried Shiitake mushrooms in a small bowl of water until soft. Slice the softened mushrooms.
Heat the pan and add 2 teaspoons of olive oil until the oil is hot. Add garlic into the pan. Stir until it’s slightly colored. About 1 minute. Now add shrimps (discard the marinade) and stir-fry them until they’re cooked through. Then take the shrimps out to a plate.
Heat 2 teaspoon of olive oil again, then add the scallions and ginger. After about 2 minutes, add the rest of the vegetables (mushrooms, carrots, broccoli). Add just enough water to keep the vegetables from getting too dry. When the stir-fry is about half-way done (the broccoli is starting to soften, but still a little tough), add the rice wine and sesame oil. When the vegetables are just soft enough (not mushy), sprinkle salt and pepper to taste. Then add the shrimps back into the pan and mix them before serving.
This is enough to last through two or three meals for our family of three.