Saturday, October 30, 2004
Recipe: Prawn and Celery Stir-fry
Since most of the recipes I've posted so far are stir-fries, you must be wondering, "Doesn't this gal know how to cook anything else besides stir-fries?" Well, besides baking, I do make other kinds of food! It's just that I haven't had time to experiment with other dishes lately. You see, on weekdays, I have to work, so stir-fries are fast and easy to do. Besides, they go so well with plain rice, which is what we have for dinner on weekdays.
But stir-fries are really versatile because of the endless combinations I can have. And I can get really creative with them. I can just take one recipe, swap or add a couple of ingredients, and there you have it, a new dish! Today's main ingredient is prawn, but if you like, you can substitute with scallops, squid, or chicken. You can also add straw mushrooms.
Prawn and Celery Stir-fry
approx. 30 medium-sized prawns, shelled and deveined
6 stalks of celery
half a carrot, sliced
1 garlic clove, finely chopped
chicken stock, half a rice bowl*
pinch of salt
light soy sauce
1. Seasons the prawns lightly with a few drops of light soy sauce and a sprinkle of sugar.
2. Using a vegtable peeler, remove the tough strings from the outer layer of the celery stalks. Slice them diagonally.
3. Heat some oil in a wok. When the oil is very hot, sear the prawns. Remove the prawns when they are almost thoroughly cooked.
4. In the same wok, add the celery and carrots. Add a pinch of salt and stir-fry for a minute.
5. Add the stock. When the liquid boils, return the prawns to the wok. Toss for another minute. Enjoy!
*The chicken stock was already flavored, so I didn't add any extra seasoning. If you're using water, you might want to season the dish with a little light soy sauce and sugar towards the end of the cooking. Just do a taste test first!