Last weekend started on a pretty early note for us. We finally managed to wake up on time, to make it to the Farmer's Market near the Missouri river. We had been planning for quite some time, but by the time we usually wake up, the Farmers would be home by then. So this weekend, we were quite pleased with ourselves, when we did not hit the snooze button on both our cell phones.

The chill of the cold winter morning could not deter us. We were armed with a  zeal to shop. Shopping bag in hand, we reached the historic River Market.

Haggling, and some more haggling followed. It was quite a loot with which we came back home that afternoon. Finally, as I was sorting through all that we had bought, I noticed that there were some Veggies, which we had picked up, which are not great favorites of ours. The lure of getting fresh produce made us pick up Green Beans in particular, which neither me nor D-Boy are too fond of. I almost stared at the green beans for a complete minute or so, in silence.

I had to think of something to do with the Green Beans in the next few days, as this is a veggie which does not stay for too long in the refrigerator.

Green Bean Casserole was ruled out, as we are not too fond of it. I was debating on Green Beans Bharta, which I found to be quite appealing on a another Blog. Apparently a Bangladeshi spin on cooking veggies. Maybe I can try it out next time. Making that Bharta meant, I would have to cook another side dish,to go
 with the rice. That was an idea which I was not too fond of. I wanted a one-pot dinner.So I decided to go the Chinese /Asian path. Some prawns were in the fridge. In went some mushrooms, some carrots, some bell peppers, a dash of soy and it was Weekday dinner. Some white rice, and we were munching away.


Medium sized Prawns: 1/2 lb: De-veined and shelled
Carrots: Diced 1/2 cup
Green Beans: Diced: 1 cup
Button Mushrooms: 1/2 cup
Bell Pepper: Diced:  1/2 cup
Dark Soy Sauce: 4 tbsp
Sriracha: 1 tsp
White Vinegar: 1 tbsp
Black Pepper: 1 tbsp
Salt: To taste
Onion: 1 medium sized. Sliced finely
Large Garlic Cloves: 5: Minced
Green Chilies: 4-5: Chopped
Corn Starch: 1 tbsp
Sesame oil/Canola Oil: 4 tbsp
Chicken Stock: 1 cup

Ensure that all the veggies are cut in similar sizes. Blanch the carrots and green beans  for a few minutes , then shock them in cold water, to stop the cooking process. The idea is to retain the crunch of the veggies.

In a large non stick pan, add some oil and once its hot enough, add in the sliced onions.

Fry them around for a few minutes, then add the bell peppers, the minced garlic and the chopped green chilies.Fry them for another couple of minutes, till the garlic has started to change color.

Add in the veggies and mix everything well. Stir fry on high heat.

Add in the prawns and mix well.

Season with salt and pepper.

Add in the sauces, vinegar and the chicken stock. Let it simmer till the prawns are cooked.

Once the prawns are cooked, dissolve the corn starch in some water, and add to the pan. Stir it, till the gravy gets velvety and thick. Turn off the heat.

Serve with hot steamed rice.

Bon Appetit !!!

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