The second dish in our seafood contest top 5! This dish is delicious! I think I’ll be making this one again this weekend!Leave the pepper out on a PP day, or add more veggies on a PV day.
JAMIE’S STIR-FRIED GINGER PRAWNS
1 lb uncooked prawns, shelled and deveined
2 T fresh ginger, minced
3 cloves garlic, minced
4 green onions, sliced
1 red pepper, sliced (omit for PP days)
2 T soy sauce
2 T white cooking wine (or apple juice-Consolidation Phase)
2 T seasoned rice vinegar
3 T sweetener (Splenda, etc)
1/2 T corn starch
Red pepper flakes, to taste
Over medium-high heat, saute prawns in oil with ginger and garlic until they just start to turn pink. Add onions and red pepper, cook another 2 minutes. In a small bowl combine soy sauce, wine, vinegar, sweetener and corn starch; whisk until corn starch is no longer lumpy. Add red pepper flakes if desired. Pour sauce over the stir fry, bring to a boil, stirring constantly (will be quick!). Toss prawns well to coat with sauce and serve immediately.