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Stir-fried Prawns with Mustard Cabbage

Servings: 3
Author: From "The Complete Asian Cookbook", by Charmaine Solomon, Windward Books, 1976

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.