15 prawns, deveined
1/2 tsp. salt
1 tsp. cornstarch
1/2 tsp. minced ginger
1/4 tsp. minced garlic
1 tbsp. cooking wine (rice wine)
1 c. broccoli florets
1/2 c. sliced carrots
1/2 c. sliced mushrooms
1/2 c. canned baby corn cobs

SAUCE:

1/2 tsp. salt
1/4 tsp. Accent (M.S.G.)
1 tsp. sugar
1/4 tsp. sesame seed oil
1 tbsp. cornstarch
1/4 c. water

Coat prawns with a mixture of salt and cornstarch. Brown ginger and garlic in wok. Saute the prawns for 2 minutes on medium heat. Add cooking wine (rice wine). Remove prawns and set aside. Stir-fry the vegetables; do not overcook. Return prawns to wok. Mix the sauce ingredients together and add to the prawns. Bring to a boil. Serve immediately.