King Prawn With Bamboo Shoots And Water Chestnuts Recipe at Geraldine Gleeson blog

King Prawn With Bamboo Shoots And Water Chestnuts Recipe. Peel and devein prawns (shrimp) if needed. In a small cup or jar whisk together the soy sauce, oyster sauce, vinegar, water, sugar, starch and salt. Add garlic, green pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute. Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil. Heat oil in a wok, on high heat until hot. Add king prawns and beansprouts and fry for two minutes. Place a wok over a medium to high heat, add 1 tbsp oil along with the garlic and fry for 15 seconds. Remove king prawns and drain over a wire rack. Dice the onions and carrots and drain the bamboo shoots and water chestnuts. Add onion and red pepper and fry for a further minute. This recipe for kung po prawns (also known as kung pao prawns) is our version of a chinese takeaway favourite.

Stirfried Prawn Noodles with Bamboo Shoots and Water Chestnuts Cook
from cooksnapwin.com.au

This recipe for kung po prawns (also known as kung pao prawns) is our version of a chinese takeaway favourite. Place a wok over a medium to high heat, add 1 tbsp oil along with the garlic and fry for 15 seconds. Add garlic, green pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute. Heat oil in a wok, on high heat until hot. Dice the onions and carrots and drain the bamboo shoots and water chestnuts. Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil. Peel and devein prawns (shrimp) if needed. Add onion and red pepper and fry for a further minute. Add king prawns and beansprouts and fry for two minutes. Remove king prawns and drain over a wire rack.

Stirfried Prawn Noodles with Bamboo Shoots and Water Chestnuts Cook

King Prawn With Bamboo Shoots And Water Chestnuts Recipe Place a wok over a medium to high heat, add 1 tbsp oil along with the garlic and fry for 15 seconds. Add garlic, green pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute. Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil. Remove king prawns and drain over a wire rack. This recipe for kung po prawns (also known as kung pao prawns) is our version of a chinese takeaway favourite. Dice the onions and carrots and drain the bamboo shoots and water chestnuts. Add king prawns and beansprouts and fry for two minutes. Peel and devein prawns (shrimp) if needed. In a small cup or jar whisk together the soy sauce, oyster sauce, vinegar, water, sugar, starch and salt. Place a wok over a medium to high heat, add 1 tbsp oil along with the garlic and fry for 15 seconds. Heat oil in a wok, on high heat until hot. Add onion and red pepper and fry for a further minute.

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