Snow peas, peapods and mangetout are all names for the same vegetable - bright green, crisp and edible, pods and all.
serves 2 - 4
45 ml (3 tbsps) oil
60 g (2 oz) split blanched almonds, halved
120 g (4 oz) mange tout
60 g (2 oz) bamboo shoots, sliced
10 g (2 tsps) cornflour
10 ml (2 tsps) light soy sauce
180 ml (6 fl oz) chicken stock
30 ml (2 tbsps) dry sherry
Salt and pepper
450 g (1 lb) cooked, peeled prawns
1. Heat the oil in a wok. Add the almonds and cook over moderate heat until golden brown. Remove from the oil and drain on paper towels.
2. To prepare the mangetout, tear off the stems and pull them downwards to remove any strings. If the mangetout are small, just remove the stalks. Add the mangetout to the hot oil and cook for about 1 minute. Remove and set aside with the almonds.
3. Drain all the oil from the wok and mix together the corn-flourandthe remaining ingredients, except the prawns and bamboo shoots. Pour the mixture into the wok and stir constantly while bringing to the boil. Allow to simmer for 1 - 2 minutes until thickened and cleared. Stir in the prawns and all the other ingredients and heat through for about 1 minute. Serve immediately.
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