Name: Shrimp and Pickled Mustard Greens in Rice Wine Sauce
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: ½ cup thinly sliced green onions, including green tops; 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1½ teaspoons red yeast rice (optional); ½ cup thinly slivered pickled or salted mustard greens, homemade or purchased; 2 tablespoons vegetable oil; 6 tablespoons boiling water; 1 tablespoon minced fresh ginger; 4 teaspoons soy sauce; 1½ teaspoons cornstarch; ¼ cup fermented sweet wine rice, including liquid, or cream sherry; Salt; 12 ounces peeled, deveined shrimp (31 to 35 per pound)

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

A Hakka shrimp Stir-fry at Ton Kiang is seasoned with the boozy sediment from sweet rice wine and dried red yeast rice to produce a russet sauce with an earthy sweetness. Slivers of pickled or salted mustard greens add a tangy, pungent accent. You’ll need to visit an Asian market to get the key ingredients.

Ingredients

Sauce

1½ teaspoons red yeast rice (optional)
6 tablespoons boiling water
¼

Method

For the Sauce

In a fine-mesh wire strainer, rinse and drain the red yeast rice. Pour the red rice into a small bowl and cover with the boiling water. Let stand until the rice is soft, about 5 minutes. (If red yeast rice is not used, omit soaking and boiling water. Mix 6