Home Appliances
Difficulty: Easy
Servings: 4
Preparation Time: 15 mins
Cooking Time: 25 mins
Ingredients
|
Recipe Ingredient List: 250g prawn cutlets, defrosted and marinated with 1 tsp shaoxing wine and 2 tsp cornstarch (alternative meat 300-350g chicken breast) 5g dried wood ear mushrooms, soaked in water for 5 minutes and then sliced 100g fresh shitake mushrooms, sliced 2 capsicums, cores removed and and sliced 1 head broccoli, cut into small florets 4 cloves of garlic, sliced (15g) 15g ginger, julienned Oyster Sauce Mix: 4 tbsp oyster sauce 1 tbsp chilli oil 2 tsp soy sauce 2 tsp white sugar 1/2 cup water 1 tsp potato starch mixed with 1 tbsp water (optional) Garnish: 2 spring onions, thinly sliced into diagonals 1 cup cashew nuts, roasted Cucumber and Radish Pickles: 1 cucumber, sliced 5 radishes, sliced 12 tbsp (180ml) rice vinegar 8 tbsp white sugar 4 tsp salt 1 dried chilli, chopped Steamed rice to serve. |
Method
1. Mix oyster sauce, soy sauce, white sugar, chilli oil and water in a small ramekin and set aside.
2. Heat wok on high heat and add 3 tbsp of cooking oil.
3. Cook prawns for a couple of minutes or until the colour changes to pink (they don’t have to be fully cooked at this stage). Remove prawns and set aside. Keep the leftover oil in the wok.
4. Add ginger and garlic to the wok and sauté for a minute (add a bit more oil if needed).
5. Add capsicum and broccoli and cook for another minute. Then add mushrooms and cook for 2-3 minutes.
6. Pour the oyster sauce mixture into the wok. Once the sauce starts to bubble, put the cooked prawns back into the wok and cook for another 1-2 minutes, or until the sauce is thickened and coating all the vegetables and prawns. Alternatively, mix in the potato starch and water to thicken the sauce.
7. Garnish with sliced spring onions and roasted cashew nuts and serve with steamed rice.
8. If you like, you can make pickles and serve with the dish, by whisking together rice vinegar, white sugar and salt in a small bowl. Pack the sliced cucumber, radishes and chopped dried chilli into a glass jar and pour the mixed vinegar on top to cover the vegetables. Refrigerate for at least 12 hours.
Credit: Sachie Nomura
© SK2 Productions Ltd and Sachie Nomura
Hong Kong, the region of inspiration for this recipe, Sachie travels overseas to first explore the history of street food culture, the Lee Kum Kee factory and more!
Recommended Product
Induction Cooktops
Our induction cooktops are intuitive to cook on and please the eye, plus an induction cooktop delivers instant heat. Two-in-one venting cooktops comes with a built-in rangehood to capture vapour at the source. Explore our selection.
