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Green Tea Poached Shrimp Stir Fry Drizzled with Green Tea Vinaigrette

Your guest will delight over this recipe using Bigelow Green Tea in the vinaigrette. The stir fry is infused with green tea flavor.

Serves 8


  • 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


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.

May we suggest I Love Lemon Herbal Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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