Prawn Chow Mein

   300gm fresh
green (raw) prawns

   375gm packet Chow Mein Noodles

   1 medium onion

   1 clove garlic

   1 stick celery

   1 small red capsicum (bell pepper)

   200gm cabbage

   100gm snow peas

   8 – 10 shitake mushrooms

   1 tsp chicken stock powder dissolved in 1/4 cup warm water

   Vegetable oil

SAUCE:

   1 generous tbsp oyster sauce

   1 dsp mushroom soy sauce (or light soy sauce)

   1 rounded dsp cornflour (cornstarch)

   1/2 cup water

   Ground white pepper to taste

Peel and de-vein prawns, set aside.

Peel and slice onion into wedges, peel and mince garlic.

Wash and slice celery diagonally into desired thickness.

Wash, remove stalk and seeds from capsicum and slice into long strips of
desired thickness.

Slice cabbage into 1cm (approx 1/2″) strips.

Top and tail snow peas and cut into two at a diagonal if too big.

Slice each mushroom into four lengthwise.

Add all the sauce ingredients into a small bowl and mix thoroughly, set aside.

[AS WITH MOST CHINESE DISHES, THIS DISH IS BEST WHEN COOKED IMMEDIATELY BEFORE
SERVING.]



When ready to cook, heat approx 2 tbsp cooking oil in a non-stick wok (or
frypan) on high heat.

Divide noodles into 3 portions, fry each portion in the hot oil until golden,
remove and place on individual dinner plates.

Add 2 tbsp cooking oil and briefly stir-fry the onions and garlic.

Add celery, capsicum, cabbage, snow peas, shitake mushrooms and the dissolved
chicken stock and continue stir-frying until vegetables are cooked to your
liking, adding a little water if necessary.

Add the prawns to the vegetables, stir to combine.

Re-stir sauce mixture thoroughly and pour over the combined prawns and
vegetables.

Continue to stir-fry until sauce thickens – do not over-cook the prawns.

Remove from heat, divide mixture into three and place a portion each on top of
the three individual serves of fried noodles. Serve immediately.

[N.B.  You can disregard frying the noodles if soft noodles is
preferred.]