{"id":2435,"date":"2022-12-17T21:18:07","date_gmt":"2022-12-17T21:18:07","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2435"},"modified":"2024-02-09T21:32:53","modified_gmt":"2024-02-09T21:32:53","slug":"stir-fried-prawns-with-mustard-cabbage","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/stir-fried-prawns-with-mustard-cabbage\/","title":{"rendered":"Stir-fried Prawns with Mustard Cabbage"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Stir-fried Prawns with Mustard Cabbage<\/span><\/h2>\n
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Servings: <\/span>3<\/span><\/div>\n\n
Author: <\/span>From “The Complete Asian Cookbook”, by Charmaine Solomon, Windward Books, 1976<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8<\/span> oz<\/span> large prawns (shrimp)*<\/span> uncooked<\/span><\/li>
  • 1<\/span> Chinese Mustard Cabbage<\/span> (hard to find; Bok Choy is an inferior substitute)<\/span><\/li>
  • 2<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> crushed<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> fresh ginger<\/span> finely grated<\/span><\/li>
  • 3<\/span> Tbsp<\/span> water<\/span><\/li>
  • 1<\/span> Tbsp<\/span> light soy sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> Chinese wine<\/span> (or dry sherry)<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> Chinese five-spice powder<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> cornstarch<\/span><\/li>
  • 1<\/span> Tbsp<\/span> water<\/span> cold<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Serve at once with rice or noodles.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      *If buying frozen prawns (shrimp) that are already shelled, 4 oz. may well be sufficient.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2432,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,170,1991,136,138],"tags":[],"class_list":["post-2435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-chinese","category-chinese-banquet","category-entree","category-stir-fry"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/12\/Stir-Fried-Bok-Choy-with-Jumbo-Pawns.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2435"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2435\/revisions"}],"predecessor-version":[{"id":2436,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2435\/revisions\/2436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2432"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}