Chinese Food

Introduction

Stir-fried shrimp with rapeseed, also known as Chinese kale, is a delightful and nutritious dish that combines the delicate flavor of shrimp with the earthy taste of rapeseed greens. This dish is a staple in many Chinese households, especially in regions where rapeseed is abundant. It’s not only easy to prepare but also packed with essential nutrients, making it a perfect choice for a quick and healthy meal.

In this guide, we’ll walk you through the step-by-step process of making stir-fried shrimp with rapeseed. From selecting the freshest ingredients to mastering the stir-fry technique, we’ll cover everything you need to know to create a restaurant-quality dish at home.

Understanding Rapeseed (Chinese Kale)

Before diving into the recipe, let’s first understand what rapeseed is. Rapeseed, scientifically known as Brassica rapa subsp. pekinensis, is a type of leafy green vegetable commonly used in Chinese cuisine. It has dark green, crinkly leaves and thick stems, which can be eaten both cooked and raw. Rapeseed is rich in vitamins A, C, and K, as well as dietary fiber, calcium, and iron. Its slightly bitter and slightly sweet flavor makes it an excellent addition to stir-fries, soups, and stir-fried dishes.

When selecting rapeseed, look for bunchess with vibrant green leaves and firm stems. Avoid bunchess with yellowing leaves or slimy textures, as these are signs of spoilage. Rapeseed should be stored in the refrigerator, wrapped in plastic wrap or placed in an airtight container, and used within a few days for optimal freshness.

Ingredients and Preparation

To make stir-fried shrimp with rapeseed, you’ll need the following ingredients:

• Shrimp: 1 pound (about 450 grams) of medium-sized shrimp, peeled and deveined
• Rapeseed: 1 large bunch (about 1 pound or 450 grams), stems trimmed and leaves chopped into bite-sized pieces
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon, minced
• Green onions: 2, sliced into thin rounds (both white and green parts)
• Oyster sauce: 2 tablespoons
• Soy sauce: 1 tablespoon
• Shaoxing wine (or dry sherry): 1 tablespoon
• Sesame oil: 1 teaspoon
• Cornstarch: 1 tablespoon (mixed with 1 tablespoon of water to form a slurry)
• Vegetable oil: 2 tablespoons (for stir-frying)
• Salt: to taste
• White pepper: to taste
• Sugar: a pinch (optional, for balancing flavors)

Step-by-Step Recipe

Prepare the Shrimp

Begin by preparing the shrimp. Peel and devein the shrimp if they are not already prepped. To devein the shrimp, use a sharp knife to make a shallow cut along the back of each shrimp, then remove the dark intestinal tract with the tip of the knife or a toothpick. Pat the shrimp dry with paper towels to remove any excess moisture. This will help them sear better in the pan.

Next, season the shrimp with a pinch of salt and white pepper. You can also add a pinch of sugar if you like, as it helps to balance the flavors and bring out the sweetness of the shrimp. Mix well to ensure the shrimp are evenly coated with the seasonings.

Prepare the Rapeseed

While the shrimp are seasoning, prepare the rapeseed. Trim the stems from the rapeseed leaves and discard them. Chop the leaves into bite-sized pieces. You should have about 4-5 cups of chopped rapeseed.

Prepare the Aromatics

Mince the garlic and ginger. Slice the green onions into thin rounds, separating the white and green parts if desired. The white parts of the green onions have a stronger flavor and can be added earlier in the cooking process, while the green parts are milder and should be added towards the end.

Make the Sauce

In a small bowl, combine the oyster sauce, soy sauce, Shaoxing wine (or dry sherry), and sesame oil. Mix well to form a homogeneous sauce. This sauce will be used to flavor the shrimp and rapeseed during stir-frying.

Heat the Pan

Place a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Allow the oil to heat up until it shimmers but not to the point of smoking.

Stir-Fry the Shrimp

Once the oil is hot, add the seasoned shrimp to the wok in a single layer, avoiding overcrowding. Stir-fry the shrimp for about 1-2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they will continue to cook slightly after being removed from the heat.

Transfer the cooked shrimp to a plate and set them aside. If there is any liquid or moisture left in the wok, pour it out to prevent the stir-fry from becoming too watery.

Stir-Fry the Aromatics

In the same wok, add the remaining 1 tablespoon of vegetable oil. Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds to 1 minute, or until they become fragrant and slightly golden.

Next, add the white parts of the sliced green onions (if using). Stir-fry for another 30 seconds until they soften slightly.

Stir-Fry the Rapeseed

Add the chopped rapeseed to the wok. Stir-fry for about 2-3 minutes, or until the leaves wilt and turn a brighter green color. If the rapeseed is very large or thick, you may need to cook it for a bit longer to ensure it’s tender.

Add the Sauce and Shrimp

Pour the prepared sauce over the rapeseed in the wok. Stir well to coat the leaves with the sauce. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and flavor the rapeseed.

Return the cooked shrimp to the wok. Stir gently to combine the shrimp with the rapeseed and sauce. Cook for another 1-2 minutes, or until the shrimp are heated through and everything is well mixed.

Thicken the Sauce (Optional)

If you prefer a thicker sauce, add the cornstarch slurry to the wok. Stir quickly to combine and cook for another 30 seconds to 1 minute, or until the sauce has thickened to your liking. Be careful not to overcook the dish after adding the cornstarch, as it can cause the sauce to become gluey.

Finish with Green Onions

Finally, add the green parts of the sliced green onions (if using). Stir gently to combine. The green onions will add a fresh, mild flavor and a nice color contrast to the dish.

Taste and Adjust Seasoning

Taste the stir-fried shrimp with rapeseed and adjust the seasoning as needed. You may want to add a pinch more salt or white pepper, depending on your taste preferences.

Serve

Transfer the stir-fried shrimp with rapeseed to a serving dish. Serve immediately while hot, garnished with additional sliced green onions or a sprinkle of sesame seeds if desired.

Tips for Perfect Stir-Fried Shrimp with Rapeseed

• Use Fresh Ingredients: Always use fresh shrimp and rapeseed for the best flavor and texture.
• Pat the Shrimp Dry: Patting the shrimp dry with paper towels before stir-frying helps them sear better and develop a nice golden crust.
• Don’t Overcrowd the Pan: Stir-fry the shrimp and rapeseed in batches if necessary to avoid overcrowding the pan. This ensures even cooking and better caramelization.
• Adjust the Cooking Time: Cooking times may vary depending on the size and thickness of the shrimp and rapeseed. Adjust the cooking time as needed to achieve the desired doneness.
• Use High Heat: Stir-frying requires high heat to create a sear on the ingredients and lock in flavors. Make sure your wok or skillet is hot before adding the oil and ingredients.
• Balance the Flavors: The combination of oyster sauce, soy sauce, Shaoxing wine, and sesame oil creates a delicious and balanced flavor profile. Feel free to adjust the amounts to suit your taste preferences.

Serving Suggestions

Stir-fried shrimp with rapeseed is a versatile dish that can be served in various ways. Here are some serving suggestions:

• As a Main Dish: Serve it as a main dish with a side of steamed rice or noodles for a complete meal.
• Over Noodles: Toss the stir-fried shrimp and rapeseed with cooked noodles for a hearty and flavorful pasta dish.
• In Lettuce Wraps: Use the stir-fried shrimp and rapeseed