Title: Ch'ao Ming Hsia P'ien B1
Categories: Chinese Seafood
Yield: 6 Servings
| 1 | lb | PRAWNS OR LARGE SHRIMP, UNCOOKED |
| 6 | | DRIED CHINESE MUSHROOMS |
| 1 | cn | (15-oz) BABY SWEET CORN |
| 1 | c | PLUS |
| 1 | tb | PEANUT OR OTHER SALAD OIL |
| 1 | | SCALLION,CHOPPED |
| 1/2 | c | SLICED WATER CHESTNUTS |
| 1/4 | lb | SNOW PEAS(CHINESE PEAS) |
| | | MARINADE: |
| 1 | tb | CORNSTARCH |
| 1 | ts | SALT |
| 1 | tb | DRY SHERRY |
| 1 | ds | WHITE PEPPER |
| | | SEASONING SAUCE: |
| 1/4 | c | CHICKEN BROTH |
| 1/4 | c | MUSHROOM JUICE (FROM SOAKED MUSHROOMS) |
| 3/4 | ts | SALT |
| 1 1/4 | ts | CORNSTARCH |
| 1 | tb | DRY SHERRY |
Shell & de-vein prawns. Wash & dry w/ paper towels. Slice each prawn into
halves lengthwise Add prawns to Marinade,tossing to coat. Cover, marinate
at least 1/2 hr. in refrigerator. Soak mushrooms in hot water 20 min.
Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet
corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on
high heat. Add prawns;stir-fry 15 sec. Remove, drain off oil.(Reserve oil
for stir-frying other sea- foods). Heat 1 cup oil in wok or skillet on high
heat. Add scallion, mushrooms,water chest- nuts,snow peas & baby sweet
corn. Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly
until sauce thickens. Add prawns,mix well. Serve immediately. Marinade:
Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine
ingredients in a small bowl. Temperature(s): HOT Effort: AVERAGE Time:
01:15 Source: ANNA KAO'S Comments: PITTSBURGH, ASP[NWALL