Prawn & Cashew Stir-Fry
1/4 cup salt reduced chicken stock
8 teaspoons salt reduced soy sauce
2 teaspoons cornflour
1 teaspoon white vinegar
3 teaspoons vegetable oil
1 large onion, cut into 16 wedges (about 1 cup)
1 clove garlic, crushed
1 medium red capsicum, cut into strips (about 1 cup)
1/2 cup thinly sliced celery
3 cups sliced mushrooms
1 cup snow peas, stems removed
375g peeled and deveined medium green prawns
1/4 cup roasted cashew halves
1/4 cup sliced spring onions/shallots
1. In a small bowl, combine the stock, soy sauce, cornflour and vinegar.
Mix well until smooth.
2. In a wok or large non stock frying pan, heat 2 teaspoons of oil over a medium high heat.
Add onion, garlic, capsicum and celery. Cook, stirring, until tender, about 2 minutes.
Add mushrooms; stir fry for 2 minutes.
Add snow peas; stir fry until tender crisp, about 2 minutes.
Place in a large bowl.
Cover and keep warm.
3. Add remaining oil to the wok, over a medium-high heat.
Add prawns and stir fry until just opaque and pink, about 3 minutes.
4. Return vegetables to wok. Add stock mixture; bring to the boil, stirring; simmer for 1 minute.
Sprinkle with cashews and spring onions.
Serve at once.
Freeze fresh green prawns when inexpensive. Place in a freezer proof container, filling three quarters full.
Cover with water, seal; freeze for up to 3 months.
To shell prawns, remove legs first.
Peel shell off starting from the head.
Holding the peeled section, gently pull tail shell until it slides off.