- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Effort: easy
- 1 tbsp groundnut oil
- 3 clove garlic, coarsely chopped
- 5 cm ginger, finely chopped
- 4 spring onions, sliced diagonally into 4cm pieces
- 225 g water chestnuts, fresh or tinned (peeled if fresh), sliced
- 450 g prawns, raw and shelled and de-veined
- 100 g red peppers, or green pepper, cut into 2.5 cm squares
For the sauce
- 150 ml chicken stock, classic Chinese or good quality bought stock
- 2 tbsp rice wine
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp tomato purée
- 3 tsp Chinese white rice vinegar or cider vinegar
- 1 tsp sugar
- 1 tbsp cornflour
1. Heat the wok over a high heat, and then add the oil. When it is very hot and slightly smoking, add the garlic, ginger, spring onions and water chestnuts and stir-fry for 20 seconds.
2. Add the prawns and stir-fry them for 1 minute.
3. Add the pepper and stir-fry for 30 seconds.
4. Stir in all the sauce ingredients except the cornflour mixture, then turn the heat down and simmer for 3 minutes.
5. Blend the cornflour with the water and drizzle into boiling liquid. Stir for a minute or two until the sauce is thickened, and then serve immediately.
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