Chinese style Stir-Steamed Vegetables & Prawns
This was the first recipe in this blog and has been repeated many times as it is a favourite. But, here goes again...
I call this method "stir-steaming" because the veggies are steamed over the broth, rather than stir fried in a wok. No oil except a bit of sesame for flavour.
First, make the broth:
Ingredients:
1 fish or veggie stock cube (or use 1 pint of homemade, light flavoured stock)
3 fat garlic cloves, smashed, minced, pressed or otherwise obliterated
about a 1 inch segment of fresh ginger root, peeled & grated
3-4 birds eye chills, or to taste
10g (about 4 pieces) dried Chinese Shiitake mushrooms
6 tablespoons soy sauce
6 tablespoons Shao Shing rice wine (or dry sherry)
Soak the mushrooms in boiling water until soft. Remove the woody stems and cut into fine strips. Strain the mushroom liquor into a saucepan; be sure to leave behind any debris from the mushrooms.
Add to the mushroom liquor
1 stock cube (if using fresh stock, boil it and soak the mushrooms in the hot stock, then strain to remove any mushroom debris)
the chopped chills
the crushed garlic
the grated ginger
the Shao Shing
the soy sauce
Bring to a simmer and simmer about 30 mins. This makes enough broth/sauce for 2 servings.
The rest:
In a bamboo steamer, place
one carrot, scrubbed and sliced into coins
60g baby corn, split in two lengthwise
100g broccoli, cut into florets
Place the vegetables in a steamer basket and steam over one serving of broth for about 5 minutes, until just tender and bright coloured. Add
60g sliced mange tout
and steam for another minute or two. The vegetables should retain some crunch.
Remove the steamer basket and place it over a serving dish to keep warm. Add to the broth
1 tablespoon corn flour mixed with a little cold water to form a paste
100g Chinese fish cake, sliced
Cook over medium heat until the sauce is thickened. This should only take 2-3 minutes.
Add
40g spring onions, sliced fine
a shake of sesame oil (about 1/2 teaspoon)
Remove from heat. Place all the steamed vegetables in a serving dish. Pour over the sauce with the fish cake slices and spring onions and mix gently but mix well so each piece is coated with sauce.
Nutrition Summary
Calories (kcal) 302.3
Protein (g) 25.3
Carbohydrate (g) 44.2
Fat (g) 4.2
Fibre (g) 6.5
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