Green Tea Poached Shrimp Stir Fry Drizzled with Green Tea Vinaigrette
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Your guest will delight over this recipe using Bigelow Green Tea in the vinaigrette. The stir fry is infused with green tea flavor.

Serves 8

Ingredients

  • Green Tea Vinaigrette:
  • 1 tablespoon sesame seed oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 cup Bigelow Green Tea
  • 4 teaspoons Hoisin Sauce
  • ½ teaspoon garlic, minced
  • ½ teaspoon ginger, minced
  • Green Tea Stir-Fry:
  • 2 tablespoons peanut oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 12 oz. Savoy cabbage (shredded)
  • 8 oz. fresh baby spinach
  • 1 oz. snow peas
  • 1 cup broccoli florets
  • 1 cup fresh bean sprouts
  • ¼ cup vegetable stock
  • 1 teaspoon sesame oil
  • Poached shrimp:
  • 16 large raw shrimp
  • 10 Bigelow Green Tea Bags
  • 1 tablespoon fresh ginger, minced

Instructions

Make Bigelow Green Tea Bags by pouring 5 cups of boiling water over 10 tea bags; steep for 10 minutes and set aside. Combine and whisk all the vinaigrette ingredients in a medium size bowl, reserve. Heat the peanut oil in a pre-heated wok or deep frying pan. Lower the heat slightly. Add minced garlic to pan and stir-fry for about 30 seconds. Stir in cabbage, spinach, snow peas, broccoli, bean sprouts, and salt. Stir-fry for 3 to 4 minutes. Add the vegetable stock, cover and cook for 3 to 4 minutes. Remove the lid and stir in sesame oil. Mix thoroughly. In a large skillet, add 4 cups of green tea, garlic and ginger and simmer for 10 minutes. Shell and devein the shrimp, place into the simmering green tea broth for 3-4 minutes or until the shrimp become pink. Place the stir-fried vegetables on warm dish and top with the poached shrimp. Pour vinaigrette over the shrimp and vegetables. Garnish with sesame seeds and green onions.

May we suggest I Love Lemon® Herbal Tea to pair with this recipe?
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