Ingredients
- 3 tbsp Neutral cooking oil
1 tbsp Garlic minced- 1 tbsp Ginger minced
- ½ cup Carrot thinly sliced
½ cup Button mushrooms sliced- 1 cup Snow peas trimmed, strings removed
- 8 Prawns large, raw, peeled and deveined
- 1 tbsp Oyster sauce
Salt to taste
Ground Black Pepper to taste
½ cup Water for the pan, plus 3 tablespoons cold water for the slurry
½ tsp Cornstarch
2 Scallions thinly sliced (about a small handful)
Instructions
- Pat the peeled, deveined prawns dry. Have all vegetables ready before heating the pan. Whisk the cornstarch with 3 tablespoons cold water in a small bowl until smooth; keep separate from the 1/2 cup water for the pan.
- Heat the oil in a wide skillet or wok over medium-high heat. Add the garlic and ginger and stir for about 30 seconds until fragrant, without letting the garlic burn.
- Add the thin carrot slices and mushrooms. Stir-fry for 2–3 minutes, then add the snow peas and stir-fry for about 1 minute. The vegetables should be nearly crisp-tender.
- Add the prawns, oyster sauce and 1/2 cup water. Bring to a lively simmer and stir frequently for about 2–4 minutes, depending on prawn size, until the flesh is firm, pearly and opaque throughout; seafood should reach 145°F (63°C). Use doneness rather than a fixed two-minute cooking time.
- Re-whisk the cornstarch slurry and stir it into the bubbling sauce. Simmer for about 1 minute until lightly thickened. Stir in the scallions, taste and add salt and black pepper only as needed. Serve promptly, with cooked rice if desired.
Notes
Choose 8 large raw prawns or shrimp, peeled and deveined. This is a small stir-fry for two when served with rice. Cornflour here means white cornstarch, not yellow cornmeal. The small starch amount gives a lightly coated sauce rather than a thick glaze.
Thaw frozen prawns in the refrigerator and pat dry. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 165°F (74°C). Oyster sauce contains shellfish and may also contain wheat or soy; check the label for your needs.
