Ingredients
- ¼ cup (60 ml) salt–reduced soy sauce
- ¼ cup (60 ml) white wine
- 2 tablespoons cornflour (cornstarch)
- 1½ teaspoons grated fresh ginger
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 500 g (1 lb) large raw prawns (uncooked shrimp), peeled and deveined, tails left intact
- 4 cups (250 g) broccoli florets
- 1 large red capsicum (bell pepper), halved, seeded and cut into strips
- 1 large yellow capsicum (bell pepper), halved, seeded and cut into strips
- 125 g (4 oz) snow peas (mangetout)
- 100 g (3½ oz) fresh or canned baby corn
- ½ cup (90 g) sliced canned water chestnuts
- 4 spring onions (scallions), sliced
Preparation
- In a bowl, mix together the soy sauce, wine, cornflour, ginger and ⅔ cup (150 ml) water, stirring until smooth.
- Set aside.
- Heat the vegetable oil in a wok or large non–stick frying pan over medium–high heat.
- Stir–fry the garlic for about 2 minutes, or until soft.
- Add the prawns and stir–fry for about 3 minutes, or until they start to turn pink.
- Remove the prawns and garlic to a plate.
- Add the broccoli florets to the wok and stir–fry for 2 minutes, or until they are bright green, then add the capsicum and snow peas and stir–fry for 1 minute, or until they are tender but still crisp.
- Return the prawns to the wok, add the baby corn, water chestnuts and spring onions.
- Pour in the sauce mixture and stir–fry for about 1 minute, or until the sauce thickens and boils.
- Serve immediately.
Serves 4
Preparation: 20 minutes
Cooking: 10 minutes
Source: Low Fat No Fat Asian Cooking
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