Ingredients: | |
Prawns | 160g |
Apple | 1 |
Celery | 150g |
Carrot | 80g |
Black fungus (dried) | 20g |
White fungus (dried) | 10g |
Crushed garlic | 1 tsp |
Spring onion | A pinch |
Ginger | 2 pcs |
Oil | 2 tsps |
Seasonings: | |
Water | 2 tbsps |
Corn starch | 1 tsp |
Sugar | 1/4 tsp |
Salt | A pinch |
Pepper | A pinch |
Method:
- Peel, devein and rinse the prawns, season with salt, pepper and corn starch. Put aside.
- Soak then tear the black fungus and white fungus into pieces. Blanch and set aside.
- Chop the celery and slice the carrot.
- Rinse and dice the apple.
- Heat one teaspoon of oil to sauté garlic, spring onion and ginger. Stir with prawns for a while.
- Heat one teaspoon of oil to stir-fry celery, carrot, black fungus and white fungus.
- Stir in prawns with seasonings in high heat. Lastly add apple, turn off the heat and stir quickly.
Nutrition tips:
- Rub the apple with edible soda powder for two minutes is a good way to remove the wax on the skin.
- In order to preserve the nutrients in fruit, it is recommended to cook the fruit at last. Then remove the pan from heat and serve the dish as soon as possible.