THE YEAR OF THE ROOSTER CHINESE STIR FRY ENJOY DAN:

THE YEAR OF THE ROOSTER CHINESE STIR FRY PRAWNS by CHEF DAN:

Serves 2

INGREDIENTS:

1 pound raw, shelled tiger prawns

8 cremini mushrooms, thinly sliced

4 tablespoons rice wine

2 scallions, bias sliced into 1/2-inch lengths

1 cup broccoli, florets, separated

1/4-cup roasted peanuts

1 tablespoon cornmeal

A pinch of cayenne pepper

2 tablespoon soy sauce

1/4-teaspoon za’atar seasoning

2 tablespoons grape-seed oil

2 garlic cloves, chopped

1 thumb-size fresh ginger, grated

DIRECTIONS:

1.   Place cornmeal and cayenne in a bowl.

2.   Mix well; toss in shrimp and mix well again, using your hands until the prawns are well coated.

3.   Then cover the bowl and let sit for 30 minutes.

4.   Add 1 tablespoon oil in a wok over high-heat when sizzling.

5.   Add the prawns and stir-fry for 2 minutes, tossing until pink.

6.   Remove to plate and keep warm.

7.   Add remaining oil to the wok; stir in the garlic and ginger, sauté for 30 seconds.

8.   Add the broccoli, mushrooms and 1/2- teaspoon of salt, stir-fry these over high heat, tossing them all around for 1 minutes.

9.   Return the prawns and roasted peanuts to the wok.

10.                Turn down heat to medium, add rice wine and 2 tablespoon water and sprinkle I/2- of the scallions.

11.                Cover and cook for another minute.

12.                Serve and top with remaining scallions;

13.                Serve with jasmine rice or rice noodles.

ENJOY DAN:                                   SHARE LIFE LOVE AND FOOD!!