Ringing in the Lunar New Year with Stir-Fried Eggs with Velvet Shrimp

My first introduction to celebrating Lunar New Year was in seventh grade. My classmate's mother invited our class to her restaurant in Chinatown to sample traditional foods eaten during the  Lunar New Year celebration. I remember falling in love with the many flavors I sampled, so different than the lo mein I was used to eating. Since then, I have learned the art of wok cooking and I am constantly searching for new and different dishes. Of course I will continue to prepare the traditional dishes.

Chinese New Year is a two week celebration. Each year is named after one of the twelve Chinese zodiac animals, this year being the dragon.

The festivities begin with the New Year Eve's meal. The feast is designed around foods with special meanings. This year one of the dishes I will be making is Stir-Fried Eggs with Velvet Shrimp because of its many meanings. The egg symbolizes fertility, the scallions symbolize intelligence, the liquor longevity, while the shrimp symbolizes happiness and laughter.

Gong hay fat choy!

                                                Stir-Fried Eggs with Velvet Shrimp
                                                                  adapted from
                                                      Stir-Frying to the Sky's Edge
                                                                   Grace Young

Ingredients
4 ounces small shrimp, peeled, deveined, and
   pat dry
4 large eggs, 1 teaspoon egg white reserved
1/2 teaspoon cornstarch
2 1/2 teaspoons Shao Hsing rice wine or dry sherry
1/8 plus 1/4 teaspoon salt
1 teaspoon plus 2 tablespoons peanut or vegetable oil
1/8 teaspoon ground white pepper
1/2 cup chopped scallions
1 tablespoon minced ginger
1/2 cup frozen peas, defrosted

Directions

In a medium bowl, combine the shrimp, the 1 teaspoon egg white, cornstarch, 1/2 teaspoon of the rice wine, and 1/8 teaspoon of the salt. Stir in 1 teaspoon of the oil. Put the shrimp uncovered in the refrigerator for 15 minutes. Bring the shrimp to room temperature for 15 minutes. In a medium bowl beat the eggs, pepper and  the remaining 2 teaspoons rice wine and 1/4 teaspoon salt.

Heat a 14-inch flat-bottom wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons of oil, add the scallions and ginger, then using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Add the shrimp and stir-fry 1 minute or until the shrimp begins to turn color but not cooked  through. Add the peas, swirl the egg mixture into the wok, and stir-fry 1 minute or until the shrimp is cooked through and the eggs are just set but still moist. Do not overcook.

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