Ingredients:
2 teaspoons cornstarch
1/4 cup vegetable stock
2 tablespoons soy sauce
2 teaspoons soft brown sugar
2 tablespoons oil
5 cloves garlic, finely chopped
1 tablespoon finely grated ginger
1 onions, sliced
500 g raw prawns, peeled,deveined,tails intact
1 carrots, julienned
100 g snow peas, topped and tailed and sliced
100 g green beans, cut into short lengths
500 g watercress, well washed and drained
1/4 cup roasted peanuts, roughly chopped
Directions:
Combine the cornstarch and a little of the stock and stir until smooth, Add the remaining stock, soy and sugar.
Heat a wok over high heat and add a tablespoon of oil, swirling it around to coat the wok.
Stir-fry the ginger, garlic onion and prawns over high heat for 5 minutes, or until the prawns turn pink and are cooked through.
Remove from the wok.
Reheat the wok, add the remaining tablespoon of oil and stir-fry the carrot, celery, snow peas and beans for 3-4 minutes.
Pour the stir-fry sauce into the wok, and stir until the sauce boils and thickens.
Return the prawns to the wok and stir for 1-2 minutes to re-heat through.
Serve on a bed of watercress with the peanuts sprinkled over.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.