3-4 c. lightly packed pea shoots (leaves), about ¾ - 1 lb.
1 lb. medium shrimp, shelled and deveined
Marinade:
1 egg white
2 t. cornstarch
1 t. vegetable oil
1 T. vegetable oil
2 scallions, green and white parts minced (or ¼ onion minced)
1 t. minced fresh ginger
3-4 garlic cloves, minced
1 T soy sauce
2-4 T. water
1-2 t. roasted sesame oil
Add shrimp to marinade and let sit 20 minutes.
Remove tough stems from pea shoots and rinse with cold water.
Heat 1 T. oil in wok until very hot. Add scallions, ginger, and garlic and cook (stirring) until aromatic – about 30 s. Add shrimp and cook until they turn pink. Add water, soy sauce, and pea sprouts. Toss until shoots are wilted (about a minute). Remove from heat and drizzle with sesame oil. Stir and serve.