Korean Stir-fried Pumpkin Leaves and Shrimp

Wash 160 g pumpkin leaves, strip tough fibers from the stems, and cut into large pieces.

Blanch in boiling water, checking from 40 seconds and continuing until the fibrous parts soften. Cool in cold water and squeeze well.

Peel and devein 180 g medium shrimp, then pat them very dry with paper towels.

Thinly slice the onion and cut the cheongyang chili on the diagonal so both cook quickly in the hot pan.

Heat a pan over medium heat, add 1 tablespoon cooking oil, then add the minced garlic and onion.

Stir for about 1 minute, just until the onion starts to soften and the garlic smells fragrant without browning.

Spread the shrimp in the pan over high heat and stir-fry for about 2 minutes.

When the outside turns pink, continue with the leaves in the next step; the shrimp must be opaque through the center before serving.

Add the squeezed pumpkin leaves and loosen them with the spatula as they hit the pan.

Season with 1 tablespoon soup soy sauce and 1/4 teaspoon salt, then stir-fry for 2 minutes so the leaves absorb the seasoning.

Toss in the chili and 1 tablespoon perilla oil for about 30 seconds.

Check that the shrimp are firm and pearly opaque through the center before turning off the heat and serving with rice.