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Prawn & Cashew Stir-Fry


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Member since 2007

Serves 4 | Prep Time 20 | Cook Time 10

Ingredients

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.


COOK'S TIPS


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.


Pairs Well With


Notes

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