Ebi to harusame no itamemono / stir-fried prawns and mung bean vermicelli

A tasty and filling stir fry for a hungry stomach. The flavor is light yet satisfying, making this a great companion for plain rice or drinks. The amount below is a bit too much for two, so there is plenty left over for a perfect bento item the next day.

1/3 of recipe:
193 calories; 11.1 g protein; 17.3 g fat; 18.7 g carbohydrate; 17.8 g net carbs; 280 mg sodium (with 50% reduced-sodium soy sauce; 331 mg with regular soy sauce); 131 mg cholesterol; 0.9 g fiber


<Ingredients>

(Serves 2-3)
Handful prawns (220 g in shell, 120 g after shelled and cleaned in photo)
1 tsp katakuriko potato starch (for prep-seasoning of prawns)
1 tsp sesame oil (for prep-seasoning of prawns; not in photo)

50 g harusame mung bean vermicelli
2 white sections of green onion (20 g in photo)
1 knob ginger
1 egg
4-5 asparagus (114 g in photo)

For seasoning
1 tbsp Shaoxing wine
1/2 tsp kurozu brown rice vinegar (not in photo)
3 tbsp chicken stock
1/2 tbsp oyster sauce
1 tsp soy sauce
Black pepper, to taste

1 tbsp sesame oil (for cooking)


<Directions>
1.

Soak harusame in water (use warm water if in a hurry).

When somewhat translucent and soft, drain, and cut into 7-8 cm.

2.

Shell, devein and clean prawns with potato starch (not included in ingredients above), and rinse well.

Add sesame oil and potato starch for prep-seasoning, and mix well.

3.

Cut asparagus into 3-4 cm.
Julienne green onion and ginger.

Microwave asparagus for 40-50 seconds until tender.

Remove cover, and let hot air from steamer/container.

4.

Mix oyster sauce and soy sauce.

5.

Beat egg.

6.

Heat 1/2 tbsp to 2 tsp sesame oil (out of 1 tbsp for cooking).
Keep heat on medium high.

Pour egg, and roughly scramble.

Transfer to plate.

7.

Lower heat to medium, and add remaining sesame oil.

Fry green onion and ginger.

8.

When green onion and ginger become aromatic, add prawns, and saute.

When prawns start to turn pink (do not need to be cooked through), pour Shaoxing wine and kurozu vinegar, and stir.

Add chicken stock, and stir.

9.

Add harusame and asparagus, and stir; make sure all ingredients come contact with liquid.

Pour oyster sauce + soy sauce mixture, and stir.

10.

Put back scrambled egg, and mix.

Add black pepper to taste, and mix.

Ready to serve.

<Notes>

• If kurozu is not available, try regular rice vinegar.
• Start adding Shaoxing wine, kurozu and chicken stock while prawns are not fully cooked. If you wait for prawns to be cooked through, they will be overcooked at the end – a rubbery texture is not nice to eat.
• If harusame is still stiff by the time you want to add it, increase the amount of chicken stock or add some water (1-2 tbsp should be enough).
• Other than asparagus, mild green vegetables with relatively thick, succulent stems (saishin yu choy sum, chingensai baby bok choy, gailan Chinese broccoli, broccoli raab, etc.) or snap peas and green beans work great with this dish.
• If you are accustomed to a softer flavor with less seasonings, the amount of oyster sauce can be reduced to 1 tsp for a gentler taste. If you do, reduce the amount of kurozu vinegar to 1/3 tsp in order to prevent its sourness from coming through in the final dish. The sodium content in this case would be 352 mg for 1/2 serving and 235 mg for 1/3 serving when using 50% reduced-sodium soy sauce;  with regular soy sauce, the figures would be 428 mg and 285 mg, respectively.
• The above figures are based on homemade chicken stock, which contains much less sodium than store-bought products. 
• 1/2 of recipe above: 289 calories; 16.6 g protein; 11.0 g fat; 28.1g carbohydrate; 26.8 g net carbs; 420 mg sodium (with 50% reduced-sodium soy sauce; 496 mg with regular soy sauce); 197 mg cholesterol; 1.3 g fiber

(Last updated: May 2, 2017)