Ch'ao ming hsia p'ien b1

6 servings

Ingredients

Quantity Ingredient
1 pounds 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
½ cup SLICED WATER CHESTNUTS
¼ pounds SNOW PEAS(CHINESE PEAS)
MARINADE:
1 tablespoon CORNSTARCH
1 teaspoon SALT
1 tablespoon DRY SHERRY
1 dash WHITE PEPPER
SEASONING SAUCE:
¼ cup CHICKEN BROTH
¼ cup MUSHROOM JUICE (FROM SOAKED MUSHROOMS)
¾ teaspoon SALT
1¼ teaspoon CORNSTARCH
1 tablespoon DRY SHERRY

Directions

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 ½ 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

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