Thanks Kuri, for perfectly pairing seafood with the vegetables. This sweet and sour broth might be a very good substitute for white wine, as the ingredients in the broth make it worth the pairing. While soy sauce had to be there in a Japanese broth, sherry could have been a better option in place of rice vinegar. However tofu and vegetables make it a chewy and creamy casserole, except for the bitter greens, which I am afraid might swap the flavor of the shrimp.
The best part of this recipe is that all veggies are added in a sequence so that the juices can permeate properly – this is the right way of pairing one food with another
