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September
24
2006

BRAISED PRAWNS WITH VEGETABLES

[WW CHINESE COOKBOOK P38]

500g GREEN KING PRAWNS

250g CAN BAMBOO SHOOTS

250g BROCCOLI

470g CAN CHAMPIGNONS

1 TABLESPOON OIL

½ CUP CHICKEN STOCK

1 TEASPOON CORNFLOUR

1 TEASPOON OYSTER SAUCE

SALT

PEPPER

PINCH SUGAR

½ TEASPOON GRATED GREEN SUGAR

SHELL & DE-VEIN PRAWNS, SPRINKLE WITH SALT. DRAIN BAMBOO SHOOTS, CUT INTO THIN SLICES. CUT BROCCOLI INTO THICK PIECES. DRAIN MUSHROOMS. HEAT OIL IN PAN, SAUTE PRAWNS QUICKLY UNTIL TENDER. ADD BAMBOO SHOOTS, BROCCOLI & MUSHROOMS, MIX WELL. BLEND CORNFLOUR WITH CHICKEN STOCK, ADD TO PAN WITH OYSTER SAUCE, SALT, PEPPER, SUGAR & GINGER, BRING TO BOIL, STIRRING, COOK 1 TO 2 MINUTES.