Water Dropwort Shrimp Stir-Fry

Steps

How to make it

Prep 8 min · Cook 7 min

1. Rinse water dropwort (180 g) under running water, rub off root mud, trim tough stems, cut into about 2-inch pieces, and drain well.
2. Rinse shrimp (120 g), pat dry with paper towels, toss lightly with rice wine (1 tsp) to remove fishiness. Peel garlic (2 cloves) and mince.
3. Set salt (1/4 tsp) and a pinch of white pepper nearby for quick seasoning at the end.
4. Heat a skillet over medium-high, add olive oil (1 tbsp), spread shrimp in a single layer, and cook over medium until pink on both sides; transfer out.
5. Add a little more oil if needed, sizzle garlic about 10 seconds, then stir-fry water dropwort over high heat about 1 minute.
6. Return shrimp, sprinkle salt and white pepper, and toss over high heat about 30 seconds until evenly seasoned; serve.

Tips & storage

Make it easier

• Brief rice wine on shrimp reduces fishiness.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Same day; shrimp firmness drops overnight.

Substitutions