Serves 4 to 6

1 tablespoon Longjing tea leaves
1 cup water
2 tablespoons plus 1 1/2 teaspoons cornstarch
2 teaspoons ground white pepper
1 pound mediusm shrimp, peeled,deveined, rinsed
4 tablespoons peanut oil
2 tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon aged rice vinegar
2 ounces fresh snow peas, strings removed
2 ounces green beans, cut into 1-inch pieces on the diagonal
1/4 cup scallions cut into 1/2-inch pieces on the diagonal

1. Place the tea leaves in a teapot or heatproof measuring cup. Bring the water to a boil over high heat, then remove from heat and let cool for 3 minutes. Pour the water over the tea leaves and brew for 3 minutes.
2. Strain and reserve the tea leaves and brewed tea liquor.
3. Place 2 tablespoons of the cornstarch on a plate and add the white pepper. Mix well. Pat the shrimp dry and roll them in the mixture one at a time. Set aside.
4. Heat a wok or skillet over medium heat for 1 minute.
5. Add 2 tablespoons of the peanut oil and heat for an additional 30 seconds.
6. Add the shrimp and stir to prevent sticking. Cook the shrimp for 2 minutes, or until they turn pink and opaque. Quickly remove them from the pan and drain the shrimp on paper towels.
7. Mix the oyster sauce, soy sauce, sesame oil, and rice vinegar in a bowl and set aside.
8. Add a few tablespoons of brewed tea to the remaining1 1/2 teaspoons cornstarch and stir to make a smooth paste. Add 1/2 cup of the brewed tea and stir to dissolve. Set aside.
   Add the remaining 2 tablespoons peanut oil to the pan and heat on medium-high for 30 seconds.
9. Add the snow peas and green beans and saute for 2 minutes. Add the cooked shrimp and scallions and heat of 1 minute.
10. Add the reserved tea leaves and the oyster sauce mixture. Heat for 1 minute, adding a few tablespoons of water to the sauce if it becomes too thick. Serve hot.