Prawn Stir Fry
by Greg Flores, Chef
Prawn Stir Fry by Chef Greg Flores is a versatile recipe which can be adapted to any
season using any available vegetables. In addition, you can substitute
steak or chicken for the prawn—or make it a simple vegetarian dish. Greg
Flores is a consulting chef for Bargetto Winery located in Santa
Cruz, CA. Stop by their tasting room and pick up a bottle of
their Santa Cruz Mountains Chardonnay or order online!
- 1/8 c. peanut or canola oil
- 16 large prawns, peeled and de-veined
- 1 T. ginger, chopped finely
- 1/2 c. snow peas
- 1/2 c. brocollini, chopped into smaller pieces
- 1/2 c. baby shitake mushrooms
- 1- 3oz. can water chestnuts, drained
- 1/4 c. bean sprouts
- 1/2 c. BARGETTO Santa Cruz Mountains Chardonnay
- 1/2 c. soy sauce
- 1/2 c. chicken broth
- 2 T sugar
- 2. T cornstarch
Procedure: In a small mixing bowl, combine soy sauce, chicken
broth, sugar and cornstarch. Whisk until sugar dissolves.
In a large sauté pan, heat oil on medium high
heat. Add prawns and sauté for 2 minutes per side. Remove prawns.
Add ginger and all vegetables except for bean sprouts. Sauté everything
for 4 minutes. Add
prawns and bean sprouts.
Deglaze pan with Chardonnay. Slowly add soy sauce mixture and cook
for 2 minutes until thickened. Serve over steamed rice.
Yield: 8 servings
Wine Pairing: Bargetto Winery Santa Cruz Mountains Chardonnay