[Ingredients]
1 1/2tbsp groundnut oil
1 1/2tbsp coarsely chopped garlic
2tsp finely chopped fresh root ginger
4 spring onions - cut diagonally into 4cm sections
450g shelled and deveined prawns
100g red/green or mixed capsicum
225g peeled and sliced water chestnut
[Sauce]
150ml chicken stock
2tbsp shaoxing jiu (shaoxing rice wine)/dry sherry
3tbsp light soy sauce
2tsp dark soy sauce
1 1/2tbsp tomato paste
3tbsp Chinese white rice vinegar/cider vinegar
1tbsp sugar
Cornstarch (1tbsp + 2tbsp water)
[Steps]
Heat wok over high heat, add in oil.
When oil is very hot and slightly smoking, add in garlic, ginger and spring onion. Stir fry for 20mins.
Add prawns and stir fry for 1min.
Add capsicum and water chestnut, stir fry 30secs.
Add all sauce ingredients except starch. Bring to boil then add starch solution. Turn heat down and simmer for 3mins.
Serve immediately.