Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb PRAWNS OR LARGE SHRIMP, 1 tb CORNSTARCH
-UNCOOKED 1 ts SALT
6 DRIED CHINESE MUSHROOMS 1 tb DRY SHERRY
1 cn (15-oz) BABY SWEET CORN 1 ds WHITE PEPPER
1 c PLUS SEASONING SAUCE:
1 tb PEANUT OR OTHER SALAD 1/4 c CHICKEN BROTH
-OIL 1/4 c MUSHROOM JUICE (FROM
1 SCALLION,CHOPPED -SOAKED MUSHROOMS)
1/2 c SLICED WATER CHESTNUTS 3/4 ts SALT
1/4 lb SNOW PEAS(CHINESE PEAS) 1 1/4 ts CORNSTARCH
MARINADE: 1 tb 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 1/2 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

Browse by categories