Ch'ao ming hsia p'ien

Yield: 6 Servings

Measure Ingredient
1 pounds Prawns or large shrimp; uncooked
6 Dried Chinese mushrooms
1 can (15-oz) baby sweet corn
1 cup Peanut oil plus
1 tablespoon Peanut or other salad oil
1 Scallion; chopped
½ cup Sliced water chestnuts
¼ pounds Snow peas (Chinese peas)
1 tablespoon Cornstarch
1 teaspoon Salt
1 tablespoon Dry sherry
1 dash White pepper
¼ cup Chicken broth
¼ cup Mushroom juice (from soaked mushrooms)
¾ teaspoon Salt
1¼ teaspoon Cornstarch
1 tablespoon Dry sherry



Shell & de-vein prawns. Wash & dry w/ paper towels. Slice each prawn into halves lengthwise Add prawns to Marinade,tossing to coat. Cover, marinate at least ½ hr. in refrigerator. Soak mushrooms in hot water 20 min.

Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on high heat. Add prawns; stir-fry 15 sec. Remove, drain off oil.(Reserve oil for stir-frying other seafoods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms,water chestnuts,snow peas & baby sweet corn.

Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns,mix well. Serve immediately. Marinade: Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine ingredients in a small bowl.



From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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