Stir-fried Prawns with Mustard Cabbage
Servings: 3
Ingredients
- 8 oz large prawns (shrimp)* uncooked
- 1 Chinese Mustard Cabbage (hard to find; Bok Choy is an inferior substitute)
- 2 Tbsp vegetable oil
- 1 clove garlic crushed
- ½ tsp fresh ginger finely grated
- 3 Tbsp water
- 1 Tbsp light soy sauce
- 1 Tbsp Chinese wine (or dry sherry)
- ¼ tsp Chinese five-spice powder
- ½ tsp salt
- 1½ tsp cornstarch
- 1 Tbsp water cold
Instructions
- Shell and devein the prawns (shrimp). Cut Mustard Cabbage into bite-sized pieces, using the thick stems and only the tender part of the leaves.
- Heat oil in a wok or large skillet. Add garlic, ginger, prawns (shrimp), and Mustard Cabbage, and stir-fry for 2 minutes over high heat, stirring constantly.
- Add water, mixed with soy sauce, Chinese wine, and seasonings, and cover and simmer for 5 minutes. Mix cornstarch smoothly with cold water, and add to skillet. Stir until sauce boils and thickens, about 1 minute.
- Serve at once with rice or noodles.
Notes
*If buying frozen prawns (shrimp) that are already shelled, 4 oz. may well be sufficient.
