50g fresh peas
150g shrimps, salt, pepper, dried cornstarch
200g pea shoots
1 egg white
- Steep the shrimps with a little soda powder then rinse with water, wipe with dry with a towel.
- Add salt, pepper, egg white and dry cornstarch, saute in oil till done, drain away the oil.
- With some oil in the wok, drop in minced ginger, shrimps, fresh peas and saute.
- Pour in a pre-mixed sauce of cornstarch solution, salt, pepper and clear soup, stir-fry, transfer to a plate, decorate with green pea shoots.