193 calories (1/3 of recipe); 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
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
4-5 asparagus (114 g in photo)
1 tbsp Shaoxing wine
1/2 tsp kurozu brown rice vinegar (not in photo)
3 tbsp chicken stock
1 1/2 tbsp oyster sauce
1 tsp soy sauce
Black pepper, to taste
1 tbsp sesame oil (for cooking)
Soak harusame in water (use warm water if in a hurry).
Shell, devein and clean prawns with potato starch (not included in ingredients above), and rinse well.
Cut asparagus into 3-4 cm.
Julienne green onion and ginger.
Mix oyster sauce and soy sauce.
Heat 1/2 tbsp to 2 tsp sesame oil (out of 1 tbsp for cooking).
Keep heat on medium high.
Lower heat to medium, and add remaining sesame oil.
When green onion and ginger become aromatic, add prawns, and saute.
Add harusame and asparagus, and stir; make sure all ingredients come contact with liquid.
Put back scrambled egg, and mix.
- 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: March 29, 2014)