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Difference between revisions of "Black bean prawn stir fry"
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Revision as of 17:17, 18 June 2012
About black bean prawn stir fry
Chinese fermented black beans give this dish a quite unique salty flavour.
Ingredients
- 2 lb king prawns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 or 2 fresh hot chillies, minced
- 4 spring onions, separated: white part minced, green part cut on the diagonal in ½" pieces
- 3 tablespoons Chinese fermented black beans
- ¼ to ½ cup chicken stock
- 2 tablespoons light soy sauce
- 2 teaspoons sugar
- ½ teaspoon sesame oil
- 1 teaspoon cornflour
- 1 tablespoon rice wine or sherry
- 1½ tablespoons ghee
- 1 onion, sliced
- 1 Red pepper, sliced thinly
- 2 to 3 cups, thinly sliced cabbage, snow peas, and carrots
Method
- In small bowl, combine garlic, ginger root, chillies, white parts of the spring onions, and Chinese fermented black beans
- In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves
- In a third small bowl, dissolve cornflour in wine or sherry
- Just before serving, heat a wok over high heat
- Add ghee and heat until almost smoking
- Fry the onion and red pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown
- Add seafood and stir-fry for 1 minute
- Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock
- Stir cornflour mixture and add to stir-fry along with green spring onion parts and sliced vegetables
- Bring sauce to a boil
Serving suggestions
Serve immediately with plain boiled rice.
Variations
Replace seafood with pork fillet or chicken
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
