Some years ago when I was offering The Spice Lady’s Food Safari dinners, John Van Alten, the proprietor of Dutchman’s Gold Honey, generously sent a number of jars for a honey tasting. Each variety had it’s own personality and character. Honey is nature’s divine sweet creation. The Dutchman Gold’s Summer Blossom variety lends a lovely floral note of sweetness to this stir-fry. Along with a nice light white wine with definite floral notes is perfect to receive a bouquet of flavour when tasting this vegetable and prawn dish. Help’s to keep the feeling of summer as we enter the autumn months.
While prawns are the choice in this dish, any light protein may be substituted to suit your taste. Prawns versus shrimp? Prawn may sometimes be referred to as a tad bit of a larger shrimp. The scientific truth is the terms prawn and shrimp are the same shellfish.
A refreshing beverage pairing might be a tall glass of filtered water mixed with pure pomegranate juice and a teaspoon of organic maple syrup! This vegetable bowl is low fat and big on flavour. It is highly nutritious and can be prepared in no time flat on those busy workdays. Why not give it stir!
Summer Blossom Scented Prawn Stir Fry Serves 2 (increase vegetables and prawns to accommodate more people)
1 tablespoon extra virgin olive oil 1 onion 2 big garlic cloves, sliced 1 carrot, sliced ¼ inch thick 3 large brussel sprouts, quartered 2 large crimini mushrooms, sliced ¼ cup water, as required and directed 26 medium prawns ( you can use more or less) ½ cup white wine, with floral notes (ask your CSR at your local wine store) 1 teaspoon to 1 tablespoon to taste Dutchman Gold’s Summer Blossom Honey (any honey will work as they all come from flowers) Couple of dashes hot sauce, to taste (I used Bill’s Red Hot Sauce, Sriracha would be good too) 1 to 2 tablespoons fresh oregano leaves, whole (don’t use dried, substitute another fresh herb) a handful of mixed baby greens (spinach, and/or Swiss chard, beet leaves) mixed spice blend, of your choice to taste course kosher salt and freshly ground pepper to taste
Heat oil in a non-stick skillet or spun steel wok
On medium high heat, add the onions and sauté until soft.
Add all the vegetables and the mixed spice blend, kosher salt, and freshly ground pepper.
Add water and cover until steam comes out the sides of the pan, about 5 minutes or until vegetables are al dente.
Then add the prawns and cover again until pink and just curled.
Move to the side of the pan, and add the wine. Let the wine bubble until syrupy.
Drizzle the honey and add the oregano.
Add the baby greens near the end of the cooking process. They should remain bright green.
Mix the vegetables in with the sauce.
Serve in big bowls over soba noodles.