Stir-Fried Shrimp With Sweet Corn and Chinese Sausage

Serves 2. Recipe is courtesy of The Republic of Tea library.

1 tablespoon Stir-Fry Tea Oil (or other oil with high smoke point)

1/2 piece Chinese sausage, sliced into 1?8-thick rounds (Italian sausage can be substituted)

10 extra-large shrimp, peeled and deveined

Salt and pepper

1 small clove of garlic, finely chopped

1 pinch finely chopped ginger

2 ears sweet corn, cut kernels off with a knife

2 tablespoons oyster sauce

1 teaspoon sugar (optional)

1/4 cup chicken stock (substitute water, if needed)

Salt and pepper to taste

1 heaping tablespoon thinly sliced (on a bias) scallion, green part only

1 tablespoon chopped Thai basil (substitute mint, if needed)

1. In a wok or sauté pan, place the Stir-Fry Tea Oil and the sliced sausage. On low heat, gently cook until the sausage is lightly crisp. (High heat will cause the sugars in the sausage to burn).

2. With a slotted spoon, remove sausage rounds and place onto a paper towel-lined plate.

3. Season the shrimp with salt and pepper on both sides.

4. Turn heat up to high and add shrimp.

5. Stir to coat, then add garlic and ginger and stir again. The shrimp are only slightly cooked on the outside at this point.

6. Add the corn and stir, then the oyster sauce, sugar and chicken stock.

7. Stir fry on high heat until both the corn and shrimp are just cooked through. Season to taste with salt and pepper. Serve immediately, garnished with scallions and basil.

Editor’s note: Tea seeds from the tea plant are cold-pressed to produce tea oil. It is easiest to find online.