Vegetable stir fry with prawns (芥蘭花炒蝦仁)
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
  • a small bunch of broccoli-kailan (for a lack of better description of the veg) 芥蘭花 - you could technically replace this with any seasonal vegetable
  • 3-4 medium sized prawns
  • 2 teaspoons minced garlic
  • stock (or water)
  • oyster sauce to taste
  • cornflour slurry (if desired)
  • 1 teaspoon salt (for parboiling)
  • water (for parboiling)
  • 2 teaspoons oil
Seasoning for prawns:
  • ½ teaspoon hua diao jiu
  • 1 teaspoon light soy sauce
  • a dash of ground white pepper
  1. Prepare the broccoli-kailan/ vegetable of your choice
  2. Rinse, shell and devein the prawns, leaving the tails intact. Marinate the prawns with the seasoning and set aside in the fridge for at least 15 minutes.
  3. Bring a pot of water to boil. Add a teaspoon of salt and parboil the vegetable. Check for done-ness by checking out the crispness of the stem. Sieve out the vegetable when done and discard the water. Set the vegetable aside.
  4. Heat 1 teaspoon oil and saute 1 teaspoon of minced garlic till fragrant.
  5. Add the prawns and fry till they are 80% cooked. Remove and set aside.
  6. Heat the other teaspoon of oil in the wok and add in the remaining garlic.
  7. Once garlic is fragrant, add in the vegetable and stir-fry quickly (the vegetable is already cooked), then return the prawns to the wok.
  8. Add oyster sauce to taste and a bit of stock (or water) and bring to a boil.
  9. Add cornflour water to thicken the gravy if desired.
Fresh mushrooms can be added for more variety.
Recipe by at