- Combine soy sauce, ketchup, cornstarch, sugar, red pepper, vinegar and 3/4 cup water.
- Heat 2 Tbsp. oil in hot wok or large skillet over high heat. Add prawns and stir-fry 2 minutes; remove.
- Heat remaining 1 Tbsp. oil in same pan. Add zucchini and carrot; stir-fry 1-1/2 minutes. Add white parts of green onions, celery and garlic; stir-fry 1 minute. Stir in green onion tops and soy sauce mixture. Cook, stirring, until sauce boils and thickens.
- Remove from heat; stir in prawns until coated with sauce.
- Sprinkle with cashews. Serve immediately with hot rice.
Sichuan Tiger Prawns with Vegetables
ingredients
3 tablespoons Kikkoman Soy Sauce
3 tablespoons tomato ketchup
4 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon Kikkoman Rice Vinegar
3 tablespoons vegetable oil, divided
1 pound fresh or thawed tiger prawns (21 to 25 count),
peeled and deveined
1 medium zucchini, cut lengthwise in half
then crosswise into thin slices
1 large carrot, diced
3 green onions and tops, cut in 1/2-inch lengths, separating whites
from tops
2 stalks celery, diced
2 cloves garlic, minced
1/2 cup dry roasted cashews (optional)
Hot cooked rice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
