Zhejiang Braised Spring River Shrimp with Bamboo Shoots and Pea Sprouts

Prepare the shrimp broth: In a pot, heat 1 tablespoon of cooking oil over medium heat. Add the reserved shrimp heads and shells, along with the sliced ginger and white parts of spring onions. Stir-fry for 2-3 minutes until fragrant and the shells turn pink.

Add 3 cups of water to the pot, bring to a boil, then reduce heat to low and simmer for 10 minutes. Strain the broth through a fine mesh sieve, discarding solids, and set aside. You should have about 2 cups of flavorful shrimp broth.

Blanch the bamboo shoots: Bring a separate pot of water to a boil. Add the sliced bamboo shoots and blanch for 2 minutes to remove any bitterness. Drain and set aside.

In a wok or large skillet, heat 1 tablespoon of cooking oil over medium-high heat. Add the peeled river shrimp and stir-fry for 1-2 minutes until they just start to turn pink and curl.

Add the blanched bamboo shoots to the wok and stir-fry for another minute. Pour in the reserved shrimp broth, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a gentle boil.

Reduce heat to medium-low, cover, and simmer for 5 minutes to allow the flavors to meld and the bamboo shoots to become tender.

Add the pea sprouts to the wok, stirring gently to wilt them in the broth. Cook for 1-2 minutes until the sprouts are bright green and tender but still crisp.

Season with salt to taste. Drizzle with sesame oil and garnish with chopped green parts of spring onions. Serve immediately while hot.