Mustard Greens with Shrimp
The Vegetable Bible
Mustard Greens with Shrimp
The Vegetable Bible
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11 ounces raw shrimp, peeled and deveined 1 1/4 pounds mustard greens 3 tablespoons peanut oil 1 clove garlic, finely chopped 1/2 teaspoon finely chopped fresh gingerroot 1 tablespoon light soy sauce 1 tablespoon Chinese rice wine pinch of five spice powder pinch of salt 1 teaspoon cornstarch Directions: Cut the mustard greens into bite size pieces. Heat the oil in a preheated wok. Add the garlic and ginger, followed by the mustard greens, and stir fry for 2 minutes. Combine 4 tablespoons water, the soy sauce, Chinese rice wine, a pinch of five spice powder, and a pinch of salt and add to the wok. Reduce the heat, add the shrimp, and cook, stirring, for 1 minutes. Cover and cook for a further 5 minutes. Mix together the cornstarch with 2 tablespoons water and use to thicken the liquid. Serves 4. |