This is one of my favorite meals after a great workout. It’s super delicious, healthy, and easy to prepare!!! To shorten prep time, cut the bell peppers and brew the ONO Queen Jasmine tea the night before.

Vegetarians - substitute tofu for the shrimp.

INGREDIENTS: 

3/4 cup of ONO Queen Jasmine Pearls green tea

1 teaspoon of cornstarch

½  tablespoon of minced garlic

1 tablespoon of oyster sauce

3 teaspoons extra-virgin olive oil

½ tablespoon of ginger

1 lb of raw shrimp or prawns (peel and deveined)

1 tablespoon of soy sauce

¼ cup of vegetable or seafood broth

1 cup of peapods

1 cup of red bell pepper cut into small 1 inch sections

2 tablespoons of peanuts or cashews

1 tablespoon of minced cilantro or parsley

DIRECTIONS:

1. Combine the Queen Jasmine Pearl green tea, oyster sauce, cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
2. Heat 1 1/2 teaspoons oil in a wok or large nonstick skillet over medium-high heat. Add the remaining garlic and ginger; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
3. Add the remaining 1 1/2 teaspoons oil to the pan. Add the nuts, peapods, bell peppers, soy sauce and oyster sauce; cook, stirring, for 1 minute. Add the vegetable or seafood broth, cover and cook until for about 3 minutes. Transfer to the bowl with the shrimp.
4. Add the Queen Jasmine Pearl mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in parsley or cilantro and season with salt and pepper. Add the shrimp and veggies; heat through. Serve immediately over brown rice and enjoy with a cup of ONO Antioxidant Junkie.