Your guest will delight over this recipe using Bigelow Green Tea in the vinaigrette. The stir fry is infused with green tea flavor.
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Nutrition Info
|
|
%DV |
| Calories: |
145 |
7% |
| Protein: |
14 grams |
28% |
| Carbohydrate: |
8 grams |
3% |
| Total Fat: |
7 grams |
11% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
86 mg |
29% |
| Saturated Fat: |
1 grams |
6% |
| Monousaturated Fat: |
3 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
3 grams |
10% |
| Total Sugar: |
3 grams |
|
| Sodium: |
415 mg |
|
| Potassium: |
421 mg |
|
| Vitamin A (Retinol Equivalent): |
341 |
|
| Vitamin C: |
29 mg |
|
| Calcium: |
82 mg |
|
| Iron: |
3 mg |
|
| Vitamin D: |
0 micrograms |
|
| Thiamin: |
.1 micrograms |
|
| Riboflavin: |
.1 mg |
|
| Niacin: |
2 mg |
|
| Vitamin B6: |
.2 mg |
|
| Folic Acid: |
108 mg |
|
| Vitamin B12: |
.6 micrograms |
|
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.