Bargetto Winery

Recipes & Pairings

Prawn Stir Fry

by Greg Flores

Bring the vibrant, fresh flavors of the season right to your dinner table with Chef Greg Flores’s sensational Prawn Stir Fry! This incredibly versatile, lightning-fast dish features plump, succulent prawns seared to perfection alongside a crisp, colorful medley of snow peas, broccolini, and earthy baby shiitake mushrooms. The magic truly happens when the pan is deglazed with a splash of BARGETTO Santa Cruz Mountains Chardonnay, forming the base of a savory, slightly sweet soy sauce glaze that coats every bite beautifully. Serve this mouthwatering stir-fry steaming hot over a bed of rice, and pair it with a chilled glass of that same BARGETTO Chardonnay—its bright acidity and elegant fruit notes beautifully balance the savory soy sauce while perfectly complementing the delicate sweetness of the prawns!

Fact Sheet
Prep Time
15 minutes
Cook Time
10 minutes
Servings
4-8 (4 as a main course, up to 8 smaller portions)
Difficulty
Easy
Cook With
Santa Cruz Mountains Chardonnay

Primary aromas of pear, white peach, and apricot fill the nose. Secondary aromas of honey and Crème Brule follow. On the palate this wine expresses minerality and a vibrant acidity. Sweet, well integrated oak does not overpower this light fruit-forward Chardonnay.

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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

  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.

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