Recipe - Pea Shoots With Velvet Shrimp

3 cup Pea shoots; (dau mui)
lightly
; packed, to 4 cups,
Abt Three fourths to 1 pound
1 pound Medium shrimp; shelled,
deveined
1 Egg white
2 teaspoon Cornstarch
1 teaspoon Vegetable oil
2 tablespoon Vegetable oil
1 Scallion; green and white
; parts, minced
1 teaspoon Minced fresh ginger
2 Garlic cloves; minced
2 tablespoon Yellow bean sauce
2 teaspoon Thin soy sauce
One fourth cup Water or unsalted or
lowsodium chicken
Stock
2 teaspoon Roasted sesame oil

Remove the tough stems from pea shoots and discard. Wash in cold water and
spindry in a salad spinner. Set aside. In a bowl, combine the shrimp with
the egg white, cornstarch and 1 teaspoon oil for the marinade. Let stand 20
minutes. In a wok, heat the 2 tablespoons oil until just smoking. Add the
scallion, ginger and garlic and cook until aromatic, about 30 seconds. Add
the shrimp and stirfry, tossing constantly, until the shrimp just turn
pink, 5 to 7 minutes. Add the yellow bean sauce, soy sauce, water and pea
shoots. Toss to wilt shoots, about 2 minutes. Remove from the heat, drizzle
with sesame oil, and stir to blend. Serve immediately. This recipe yields 4