Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | PRAWNS OR LARGE SHRIMP, UNCOOKED |
6 \N | DRIED CHINESE MUSHROOMS |
1 can | (15-oz) BABY SWEET CORN |
1 cup | PLUS |
1 tablespoon | PEANUT OR OTHER SALAD OIL |
1 \N | SCALLION,CHOPPED |
½ cup | SLICED WATER CHESTNUTS |
¼ pounds | SNOW PEAS(CHINESE PEAS) |
\N \N | MARINADE: |
1 tablespoon | CORNSTARCH |
1 teaspoon | SALT |
1 tablespoon | DRY SHERRY |
1 dash | WHITE PEPPER |
\N \N | SEASONING SAUCE: |
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 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