1. Bring the water to a boil and pour over the tea leaves. 2. Let the tea steep for 10 minutes and strain. 3. Reserve the tea leaves. 4. Rinse the shrimp under warm running water; Pat dry with paper towels. 5. Add the salt and cornstarch to shrimp and let marinate for 15 minutes. 6. In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and blacwhite pepper; Set aside. 7. Heat a wok over medium-high to high heat and add the oil. 8. When the oil is hot, add the ginger. 9. Stir-fry until aromatic (about 30 seconds). 10. Add the shrimp, stir-fry for a few seconds, then add the tea leaves. 11. Stir-fry the shrimp with the tea leaves until the shrimp turn pink. 12. Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper. 13. Mix the peppers in with the tea leaves. 14. Push everything up to the sides. 15. Add the sauce in the middle of the wok. 16. Bring to a boil, then mix with the other ingredients. 17. Adjust the seasoning, adding extra salt or soy sauce if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
