Kung pao, a classic Sichuan stir-fry that is usually spicy. Since the weather has been hot, I decided to exclude that for this recipe. I think the sweet and juicy shrimp and the crunchy vegetables are a perfect match to a cup of steamed rice.

 

Serves 4

Ingredients:

2kg large prawns, peeled, deveined but tails kept

2 tablespoons peanut oil

2 cloves garlic, crushed

1/2 cup canned button mushrooms, sliced

1 broccoli head, cut into florets

1/4 cup light soy sauce

1/4 cup Chinese cooking wine

227g can water chestnuts, rinsed and halved

4 green onions, chopped coarsely

1/2 cup roasted unsalted peanuts

 

Heat a wok or a large skillet under medium heat. Add half of the oil. Sauté the garlic for 2-3 minutes or until they are light brown. Add the broccoli and stir-fry for 8-10 minutes or until it is half cooked. Stir in the mushrooms. Cook for another 2-3 minutes before adding the shrimp, soy sauce, white wine and chestnuts. Continue to stir-fry for another 5-8 minutes or until the shrimp turns pink. Transfer to a serving plate and sprinkle with green onions and peanuts. Serve warm with noodles or rice.

 

Photo Courtesy Of:  iandeth