- 3 cups chicken stock or canned low-sodium broth
- 1/4 cup canola or other mild vegetable oil
- 3 quarter-size slices of fresh ginger, lightly smashed
- 2 large garlic cloves, smashed
- 1/2 pound medium shrimp, shelled and deveined
- 1/4 pound shiitake mushrooms, stemmed, caps thinly sliced
- 1 pound tender young pea shoots, thick stems discarded
- 1 tablespoon cornstarch
- 3 tablespoons rice wine
- 2 teaspoons Asian sesame oil
- Few drops of hot chili oil
- 2 large egg whites, lightly beaten
- In a medium saucepan, boil the chicken stock over high heat until reduced to 1 1/2 cups, about 20 minutes. Let cool.
- Heat a large wok. Add the canola oil and swirl to coat. Add the ginger and garlic and stir-fry over high heat until deep golden, 2 to 3 minutes. Remove and discard the ginger and garlic.
- Add the shrimp to the wok and season with salt. Cook over high heat, turning once, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl. Add the shiitakes to the wok and stir-fry until lightly browned, about 2 minutes. Add the pea shoots, season with salt and stir-fry until just wilted, about 3 minutes. Transfer the pea shoots and mushrooms to a bowl.
- Stir the cornstarch into the chicken stock. Return the wok to high heat and add the stock mixture, rice wine, sesame oil and chili oil. Stir until the sauce thickens and becomes glossy, about 5 minutes. Stir the shrimp into the sauce and season with salt. Add the egg whites and cook without stirring until just beginning to set, about 10 seconds. Stir gently so the egg whites form shreds, then simmer for 30 seconds. Pour the shrimp and sauce over the pea shoots and mushrooms and serve immediately.
Try a crisp, fruity-ripe, aromatic, light white, such as a Riesling, with this delicate dish; consider New Zealand bottles.