Prep 20 mins
Cook 7 mins
From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) comes this recipe described in the intro as a "Stir-fry favorite that requires just a bit of chopping plus quick wok cooking to provide a complete meal". (Time was estimated & does not include the 20 min to marinate the prawns. The wok cooking time is very fast & I allowed 20 min for ingredient prep) *Enjoy* !
- 1 teaspoon garlic (minced & divided per prep)
- 1⁄2 teaspoon gingerroot (minced & divided per prep)
- 1⁄4 cup soy sauce
- 1 1⁄2 lbs raw shrimp (peeled & deveined)
- 1⁄4 cup vegetable oil
- 1⁄2 cup red bell pepper (sliced)
- 1⁄2 cup mushroom (sliced)
- 1⁄2 cup leek (cut in 3-in strips)
- 1⁄2 cup green onion (cut in 2-in strips)
- 1⁄4 cup water chestnut (halved if large)
- 1⁄4 cup oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 4 ounces snow peas (halved)
- Mix 1/2 tsp garlic, 1/4 tsp gingerroot & 2 tbsp soy sauce in a med bowl. Add shrimp, toss to coat & marinate 20 minute.
- Heat oil in wok (or lrg non-stick skillet) over high-heat till hot. Stir-fry prawns till they turn pink, remove from wok & set aside.
- Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
- Add cooked shrimp, remaining soy sauce & oyster sauce.
- Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
- Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.
A very good stir-fry, its all in the prep work. Get the shrimp into the marinade, use the marinading time to prepare your veggies, and supper is on the table before you know it. I had rice in the freezer which I used to make Rice Souffle', which made a lovely accompaniment to this meal. i did change my vegetables a little, to accommodate what I had in the fridge, but otherwise followed the recipe exactly, thank you twissis, we enjoyed this very much.