All those bright green things in the box just look like Spring, don’t they? The “ground bean paste” in the recipe is a Chinese iteration of a dark miso that is finer than most standard miso pastes, and is more liquid, so it mixes into the dish more readily. Miso can be used as well, just thin it with some water until it is slightly pourable. The shrimp are an option of course, but they look pretty against all the greens, and the flavors go well together. To omit them simply start the recipe right after the shrimp get removed from the pan.
INGREDIENTS:1 pound of shrimp, peeled and deveined (21-25s or 26-30s)
3-4 heads mei quin choi, tail trimmed and quartered lengthwise
½ bunch scallions, green tops and white bottoms separated, both sliced thinly on a long diagonal (Slice the greens as thinly as you can)
¾ pound snap-peas, stems trimmed, peas sliced in half diagonally if larger
1 green garlic, green top discarded, halved lengthwise and sliced thinly across
1 tablespoon ginger root, peeled and finely minced
¼ cup shaoxing (Chinese cooking wine) or dry sherry, or dry white wine
2 tablespoons ground bean sauce, or use miso (any color you prefer as long as it is smooth) thinned with a littler water to form a paste that will just pour like thick ketchup.
1 teaspoon sugar
½ cup vegetable stock or water
1 teaspoon cornstarch
1 teaspoon cold water
2 tablespoons cilantro leaf, snipped using scissors
Grapeseed or other neutral flavored high heat tolerant oil, as needed
METHOD:
Mix the cornstarch and water together, stirring to mix well. This is called a “slurry” in restaurant kitchens. Heat a wok or 12-inch skillet over medium-high heat. When pan is hot, add enough oil to liberally film the pan bottom. When the oil is very hot-when the first wisps of smoke show-, add the shrimp, giving the pan a shake to coat the shrimp with oil. Cook, until the shrimp are just cooked through, around 5 minutes. To check, break one in half and look to see that it is opaque all the way through. When the shrimp are cooked, use a spider or slotted spoon to remove the shrimp to a serving bowl, leaving as much oil in the pan as possible.
If the pan is fairly dry, add enough oil to lightly film the pan, and get the oil hot. Add the mei quin, cut surfaces in contact with the pan bottom, and cook to brown the mei quin in spots, tossing to prevent burning as needed. When the mei quin has picked up a little color and is becoming tender-about 5 minutes, add the white parts of the scallions. Toss and cook 30 seconds or so. Add the sugar snap peas and cook just long enough to heat them up. Use a spider or slotted spoon and transfer the vegetables to the same vessel as the shrimp, leaving behind as much oil as possible.
Film the pan lightly with oil if dry and heat up. Add the ginger and garlic, and stir until fragrant. Add the wine and stir. When it is reduced by half, add the ground nut paste or miso mixture, the sugar, and the stock. Stir really well to combine. Bring the mixture to a boil and cook 30 seconds. While the liquid boils, stir up the slurry so it is well mixed and pourable. After the liquid has boiled 30 seconds, drizzle in the slurry, stirring all the while to avoid lumps. Boil, stirring, until the liquid thickens.
Add the shrimp and vegetables to the pan, toss to coat and heat through. If the sauce thins a little from the liquid in the bowl, cook a little to thicken it with the slurry. Transfer everything to the serving dish and scatter with the green onion tops and cilantro. Serve hot.
Chef’s Notes:
The dish is just fine without the shrimp, or you could add tofu instead. As to the miso-various colors of miso taste differently. Ground bean paste tastes like a mix of light with some dark miso added. Use whatever flavor you wish, but I think a really dark red miso would over-power the vegetables. I would serve this dish on a bed of ramen noodles or maybe rice.
Serves: 4
Source: Chef Andrew E Cohen
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