Ingredients
- 1½ tbsp peanut oil
- 500 g green prawns, peeled and deveined
- 1 onion, cut into wedges
- 1 tbsp Gourmet Garden Garlic , Cold Blended Paste
- 1 tsp Gourmet Garden ourmet Garden Lightly Dried Chilli , Lightly Dried
- 1 x bunch choy-sum washed, trimmed & chopped
- 100 g snow peas, trimmed
- 1 green capsicum, thinly sliced
- 2 tbsp light soy sauce
- 2 tbsp Chinese rice wine
- 1 tsp sugar
- 1 tsp cornflour
- 2 tbsp Gourmet Garden Lightly Dried Coriander , Lightly Dried
- optional roasted chopped peanuts & thinly sliced spring onions
- cooked rice
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Chop and slice all vegetables before starting.
- 2 Heat 2 teaspoons of peanut oil in a wok over medium-high heat. Add the prawns and stir-fry until they turn pink and opaque, about 2-3 minutes. Remove the prawns from the wok and set them aside
- 3 Add the remaining tablespoon of peanut oil to the wok. Add the sliced onion, Garlic Paste, and Lightly Dried Chilli. Stir-fry for about 1 minute until the onion softens and the mixture becomes fragrant. Add the capsicum, snow peas, and choy-sum to the wok. Continue stir-frying for another 2 minutes until the vegetables are tender-crisp.
- 4 In a small bowl, combine the soy sauce, Chinese rice wine, sugar, and cornflour mixture. Stir well to ensure the cornflour is fully dissolved and the mixture is smooth.
- 5 Pour the sauce over the vegetables in the wok, stirring to coat them evenly. Return the prawns to the wok and add the Lightly Dried Coriander. Continue to stir-fry for another 2-3 minutes, allowing the sauce to thicken and the prawns to heat through. Serve the prawn stir fry over steaming hot rice. Sprinkle with chopped peanuts and thinly sliced spring onions if desired.
Twice Cooked Parsley Prawns and Octopus with Potato Mash
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