Stir-fried prawns with bean sprouts and snow peas

Stir-fried prawns with bean sprouts and snow peas

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons dried wood fungus
2 tablespoons oil
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
2 celery sticks, thinly sliced
230g fresh bean sprouts, trimmed
250g raw small prawns, peeled and deveined
12-18 snow peas, trimmed and thinly sliced
2 teaspoons cornflour
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon chinese wine or dry sherry

Method

  1. Soak the wood fungus in hot water for 10 minutes. It will swell and soften. Trim off any gritty pieces.
  2. Heat 1 tablespoon of the oil in a wok or large heavy-based frying pan over high heat. Add the garlic and ginger and stir-fry for 10 seconds, then add the celery and stir-fry for 2 minutes. Add the bean sprouts and stir-fry for 1 minute, or until the vegetables are tender but still crisp. Remove to a plate.
  3. Add the remaining oil to the wok and stir-fry the prawns until they turn pink. Add the snow peas and stir-fry for 30–40 seconds. Return the other vegetables to the wok with the wood fungus and toss until heated through, then move them to the side of the wok. Add the cornflour to the liquid in the base of the pan and stir through the sugar, soy sauce and wine to combine then toss the vegetables back through the sauce. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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