Stir Fried Prawns
|Sesame oil/Vegetable oil||1 Tablespoon|
|Spring onions||2 , trimmed and sliced|
|Canned bamboo shoots||8 Ounce, drained (227 Gram)|
|Mange-tout||4 Ounce, trimmed (100 Gram)|
|Baby corn||4 Ounce (100 Gram)|
|Oyster mushrooms||4 Ounce, trimmed (100 Gram)|
|Chicken stock||3 Fluid Ounce (85 Milliliter)|
|Oyster sauce||1 Tablespoon|
|Light soy sauce||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Peeled prawns||8 Ounce, thawed if frozen (225 Gram)|
|Chinese noodles||1 Cup (16 tbs) (For Serving)|
|Spring onion tassels||1⁄2 Cup (8 tbs) (For Garnish)|
|Whole prawns||1⁄2 Cup (8 tbs) (For Garnish)|
Heat the oil in a large frying pan or wok.
Add the spring onions, bamboo shoots, mangetout, baby corn and mushrooms and stir fry for 2 mins.
Blend the cornflour with the stock, oyster sauce, soy sauce and black pepper.
Add to pan with prawns.
Stir fry for a further 2 mins.
Serve with Chinese noodles and garnish with spring onion tassels and whole prawns.