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
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Green Tea Vinaigrette:
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1 tablespoon sesame seed oil
-
1 tablespoon rice wine vinegar
-
2 teaspoons soy sauce
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1 cup Bigelow Green Tea
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4 teaspoons Hoisin Sauce
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½ teaspoon garlic, minced
-
½ teaspoon ginger, minced
-
Green Tea Stir-Fry:
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2 tablespoons peanut oil
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2 cloves garlic, minced
-
½ teaspoon salt
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12 oz. Savoy cabbage (shredded)
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8 oz. fresh baby spinach
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1 oz. snow peas
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1 cup broccoli florets
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1 cup fresh bean sprouts
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¼ cup vegetable stock
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1 teaspoon sesame oil
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Poached shrimp:
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16 large raw shrimp
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10 Bigelow Green Tea Bags
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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.