INGREDIENTS

• 1/8 cup peanut or canola oil
• 16 large prawns, peeled and deveined
• 1 T. ginger, chopped finely
• 1/2 cup snow peas
• 1/2 cup brocollini, chopped into smaller pieces
• 1/2 cup baby shitake mushrooms
• 1- 3oz. can water chestnuts, drained
• 1/4 cup. bean sprouts
• 1/2 cup BARGETTO Santa Cruz Mountains Chardonnay
• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 2 T sugar
• 2. T cornstarch

DIRECTIONS
yield: serves 4-8

1. In a small mixing bowl, combine soy sauce, chicken broth, sugar and cornstarch.
2. Whisk until sugar dissolves.
3. In a large saute pan. heat oil on medium high heat.
4. Add prawns and saute for 2 minutes per side. Remove prawns.
5. Add ginger and all vegetables except for bean sprouts. Saute for 4 min.
6. Add prawns and bean sprouts. Deglaze pan with Chardonnay.
7. Slowly add soy sauce mixture and cook for 2 min. until thickened.

Serve over steamed rice.