Serves 2–4

Serve on a bed of steamed rice mixed with green onion, garnished with slices of orange.

20 fresh prawns

1 teaspoon sugar

1 teaspoon cornstarch

1 cup (about 25) snow peas

½ cup mung bean sprouts

2 tablespoons oil for stir-frying

1 slice ginger, finely chopped

1½ teaspoons Chinese rice wine or dry sherry

• Shell and devein the prawns. Rinse in warm water and pat dry with paper towels. Marinate in the sugar and cornstarch for 15 minutes.

• Wash and string the snow peas. Blanch the snow peas and bean sprouts by plunging briefly into boiling water. Drain thoroughly.

• Add oil to a preheated wok or skillet. When oil is hot, add the ginger and stir-fry briefly until aromatic. Add the prawns and stir-fry briefly until they turn a pinkish-red color.

• Add the snow peas to the wok. Stir-fry briefly, then add the bean sprouts. Splash with the 1½ teaspoons rice wine. Serve hot.

Mung Bean Sprouts

While raw mung bean sprouts are a popular salad topping in the West, the Chinese prefer their sprouts cooked. Mung bean sprouts feature prominently in stir-fries and appetizers. When choosing mung bean sprouts, look for ones that are plump and don't have any brown coloring. If using within a few days, store the sprouts with a few drops of water in a plastic bag in the refrigerator. They can also be frozen for use later in stir-fries, although the texture won't be as crisp.