Snow Pea & Prawn Stir Fry

A stir fry celebrating the crunch of Spring snow peas, which along with the Vietnamese mint, are from my garden and are both incredibly easy to grow. The ginger gives it a bite without the heat of chili which you could add if you liked.

Oh, here are a couple of stir-fry tricks that I have learnt the hard way: Prepare all your ingredients before you start cooking and use an oil with a high burning point, not olive oil. 

Serves 2
8 Green Prawns
20 or so freshly picked Snow Peas
Half a Red Capsicum, in chunky pieces
4 Spring Onions, sliced in inch long pieces
1 thumb sized piece of Ginger, peeled and thinly sliced
Vietnamese Mint leaves
1/4 cup Teriyaki Sauce
2tsp cornflour
1/2 cup Chicken Stock, or water
Peanut Oil
Sesame Oil
Rice to serve

First put on your rice, then shell and devein the green prawns and marinate them in the teriyaki sauce while you prepare the ingredients. Put a wok on a high heat then in a small bowl mix the cornflour with the stock or water to make a paste then add the remaining liquid. Add a liberal amount of peanut oil with a dash of sesame oil for flavour to your hot wok. Throw in the prawns and cook 5 minutes max then remove to a plate. Add a little more oil if necessary then throw in the ginger and shallots and keep them moving. Then add the capsicum and snow peas. Give them a minute before you put the prawns back in and pour in the remainder of the teriyaki marinade and the cornflour mixture. Stir gently to combine then leave for a minute for the sauce to thicken but don't over cook! Serve with rice and garnish liberally with beautiful aromatic Vietnamese mint.