Ingredients

• 3 to 4 cups lightly packed pea shoots (dau mui), about 3/4 to 1 pound
• 1 pound medium shrimp, shelled and deveined
• 1 egg white
• 2 teaspoons cornstarch
• 1 teaspoon vegetable oil
• 2 tablespoons vegetable oil
• 1 scallion, green and white parts minced
• 1 teaspoon minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons yellow bean sauce
• 2 teaspoons thin soy sauce
• 1/4 cup water or unsalted or low-sodium chicken stock
• 2 teaspoons roasted sesame oil

Instructions

1. Remove the tough stems from pea shoots and discard. Wash in cold water and spin-dry in a salad spinner. Set aside.
2. In a bowl, combine the shrimp with the egg white, cornstarch and oil for the marinade. Let stand 20 minutes.
3. 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 stir-fry, 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.
4. Remove from the heat, drizzle with sesame oil, and stir to blend. Serve immediately.