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.
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