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Entree
2 servings
20 minutes
10 minutes
Melissa's Corporate Chefs
1/4 pound Nira Grass
2 tablespoons chicken stock (or vegetable stock)
1 1/2 teaspoons cornstarch
2 tablespoons peanut oil
3/4 teaspoon sugar
1/2 teaspoon salt
2 teaspoon ginger, minced
3/4 pound shrimp, shelled and deveined
1 tablespoon Chinese white rice wine
Wash nira grass well, then pat them dry. Cut hard stems at bottom into 1/4-inch pieces, and softer green parts into 1/2-inch pieces.
In a small bowl, whisk together stock and cornstarch until smooth. Set aside.
Heat a wok over high heat for 30 seconds. Add peanut oil, and use a spatula to coat wok with oil.
Add sugar and salt, and stir briefly. As soon as you see white smoke, add ginger and hard stems of nira grass.
Cook, stirring, for 30 seconds, until fragrant.
Add shrimp, and stir well.
Add wine and nira grass, and lower heat to medium. Cook, stirring, for 1 1/2 to 2 minutes, until shrimp turns pink.
Add stock and cornstarch mixture, and stir until it thickens, about 1 minute. Serve immediately.
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