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A Chinese Recipe
From the Kitchen of: Baby Boomer
Source: Stuart's Chinese Recipes
MARINADE FOR SHRIMP
| 2/3 | Lb. | Tiger prawns |
| 1 1/2 | Tsp. | Sherry |
| 1/2 | Tsp. | Salt |
| 1/2 | Tsp. | Grated ginger |
| 1 1/2 | Tsp. | Cornstarch |
| 1 | Tsp. | Water |
Shell and devein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 minutes.
SEASONING
| 1 | Tbsp. | Chicken broth |
| 3 | Tbsp. | Water |
| 1/2 | Tsp. | Cornstarch |
| 3 | Tbsp. | Oyster sauce |
| 1 | Tbsp. | Hoisin sauce |
ADDITIONAL INGREDIENTS
| 1/2 | C | Vegetable oil |
| 1 | Clove | Garlic, minced |
| 1/4 | Tsp. | Salt |
| 1/2 | Lb. | Snow peas, rinsed and strung |
Heat wok or frying pan over medium heat, add oil and stir fry garlic for 15 seconds. Add prawns and stir fry until pink. Remove from wok and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 seconds. Add seasoning sauce and stir fry slightly until thick and bubbly. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.
VARIATION:
The sauce is good with chicken too. You can substitute the snow peas with broccoli, red pepper, mushrooms or just about anything. However, cook the broccoli a little longer.