Prawns with Two Kinds of Vegetables
If you're using canned baby corn and water chestnuts, be sure to rinse them under running water to remove any “tin” taste from the can. Thicken the chicken broth mixture by whisking in 2 teaspoons cornstarch if desired.
INGREDIENTS | SERVES 2 to 4
- ¾ pound prawns shelled, deveined
- ¼ cup chicken broth
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon granulated sugar
- 2 tablespoons vegetable or peanut oil
- ½ teaspoon salt
- 1 teaspoon minced ginger
- 1 cup baby corn, halved
- 1 cup sliced water chestnuts
- 2 green onions, quartered
- Black pepper to taste
- ½ teaspoon Asian sesame oil
Rinse the prawns under cold running water and pat dry with paper towels. Combine the chicken broth, rice wine or sherry, and sugar in a bowl.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the salt and the prawns. Stir-fry the prawns until they turn pink and the edges begin to curl.
Push the prawns to the sides of the wok or skillet. Add the ginger, baby corn, and water chestnuts in the middle. Stir-fry briefly, then stir in the green onions.
Add the sauce and bring to a boil. Add the black pepper and stir-fry for another minute to blend the flavors. Remove from the heat and stir in the sesame oil. Serve hot.
