Prawn Stir Fry

By: Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel. This 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.

Ingredients:
1/8 cup peanut or canola oil
16 large prawns, peeled and deveined
1 T. ginger, chopped finely
1/2 cup snow peas
1/2 cup brocollini, chopped into smaller pieces
1/2 cup baby shitake mushrooms
1- 3oz. can water chestnuts, drained
1/4 cup. bean sprouts
1/2 cup BARGETTO Santa Cruz Mountains Chardonnay
1/2 cup soy sauce
1/2 cup chicken broth
2 T sugar
2. T cornstarch

Procedure:
1. In a small mixing bowl, combine soy sauce, chicken broth, sugar and cornstarch.
2. Whisk until sugar dissolves.
3. In a large saute pan. heat oil on medium high heat.
4. Add prawns and saute for 2 minutes per side. Remove prawns.
5. Add ginger and all vegetables except for bean sprouts. Saute for 4 min.
6. Add prawns and bean sprouts. Deglaze pan with Chardonnay.
7. Slowly add soy sauce mixture and cook for 2 min. until thickened. Serve over steamed rice.

Serves 4.
Yield: 8 servings