From Firehouse Food. If you don't like spicy food, you can reduce the amount of chilis and chili oil.
- 2 cups long-grain white rice
- 1 tablespoon vegetable oil
- 2 lbs medium prawns, peeled and deveined
- 2 garlic cloves, minced
- 3 small dried red chilies, such as arbol
- 1 -2 teaspoon chili oil
- 2 tablespoons soy sauce
- 1⁄2 teaspoon sugar
- 1 teaspoon distilled white vinegar
- 1⁄2 cup dried roasted peanuts
- 1 medium carrot, peeled and thinly sliced on the diagonal
- 1 stalk celery, thinly sliced on the diagonal
- 1⁄2 cup chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish
- Cook the rice according to the package directions and keep warm.
- Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
- Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
- Garnish with the green onions and serve with rice.