Ch'ao ming hsia p'ien b1

6 servings

Ingredients

QuantityIngredient
1poundsPRAWNS OR LARGE SHRIMP, UNCOOKED
6DRIED CHINESE MUSHROOMS
1can(15-oz) BABY SWEET CORN
1cupPLUS
1tablespoonPEANUT OR OTHER SALAD OIL
1SCALLION,CHOPPED
½cupSLICED WATER CHESTNUTS
¼poundsSNOW PEAS(CHINESE PEAS)
MARINADE:
1tablespoonCORNSTARCH
1teaspoonSALT
1tablespoonDRY SHERRY
1dashWHITE PEPPER
SEASONING SAUCE:
¼cupCHICKEN BROTH
¼cupMUSHROOM JUICE (FROM SOAKED MUSHROOMS)
¾teaspoonSALT
teaspoonCORNSTARCH
1tablespoonDRY SHERRY

Directions

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 sea- foods).

Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms,water chest- nuts,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. Temperature(s): HOT Effort: AVERAGE Time: 01:15 Source: ANNA KAO'S Comments: PITTSBURGH, ASP[NWALL