Ch'ao Ming Hsia P'ien B1
chinese, fish, main dish, shellfish
1 lb prawns or large shrimp, uncooked
6 dried chinese mushrooms
1 can (15-oz) baby sweet corn
1 cup plus
1 tablespoon peanut or other salad oil
1 scallion,chopped
1/2 cup sliced water chestnuts
1/4 lb snow peas(chinese peas)
1 marinade:
1 tablespoon cornstarch
1 teaspoon salt
1 tablespoon dry sherry
1 dash white pepper
1 seasoning sauce:
1/4 cup chicken broth
1/4 cup mushroom juice (from soaked mushroo; ms)
3/4 teaspoon salt
1 1/4 teaspoon cornstarch
1 tablespoon dry sherry
Shell & de-vein prawns. Wash & dry w/ paper towels. Slice each prawn into halves lengthwise Add prawns to Marinade,tossing to coat. Cover, marinate at least 1/2 hr. in refrigerator. Soak mushrooms in hot water 20 min. Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on high heat. Add prawns;stir-fry 15 sec. Remove, drain off oil.(Reserve oil for stir-frying other sea- foods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms,water chest- nuts,snow peas & baby sweet corn. Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns,mix well. Serve immediately. Marinade: Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine ingredients in a small bowl. Temperature(s): HOT Effort: AVERAGE Time: 01:15 Source: ANNA KAO'S Comments: PITTSBURGH, ASP[NWALL
Yield: 6 servings