Chilli, Prawn & Vegetable Stir-fry

Name: Chilli, Prawn & Vegetable Stir-fry
Total time: 2400 s
Yield: 2 servings
Cuisine: British
Ingredients: 50 g French beans; Salt; 2 tbsp rapeseed oil; 1 banana shallot, sliced thinly; 2 cloves garlic, sliced; 1 red pepper, deseeded and in 2 cm slices; 1 hot red chilli, thinly sliced. I leave the seeds in but that’s optional; 50 g chestnut mushrooms, sliced; 200 g broccoli florets, sliced lengthways; 6 cherry tomatoes, halved; 60 g water chestnuts, sliced; 75 g sweet corn (tinned); 1 tbsp Mirin (optional); 150 g cooked King prawns; 2 tbsp soy sauce (I use Pearl River Bridge dark); 1 (120 g) oyster and spring onion stirfry sauce; 300 g ready-to-wok noodles

John A @JohnA

Essex

Standard larder, fridge and veg rack ingredients make this very quick and easy. This mixture also reflects what vegetables I wanted to use up! #WastenotWantnot

I used ready-to-wok noodles: if yours require cooking, have them done ready for Step 4 below. Stir-frying is very quick and prep duration is as fast as your knife skills permit! Do complete your prep before you start frying as you don’t want delays once you’ve begun.

The Mirin is optional but makes a useful contribution to the overall flavour.

Standard larder, fridge and veg rack ingredients make this very quick and easy. This mixture also reflects what vegetables I wanted to use up! #WastenotWantnot

The Mirin is optional but makes a useful contribution to the overall flavour.

John A @JohnA

Essex

Standard larder, fridge and veg rack ingredients make this very quick and easy. This mixture also reflects what vegetables I wanted to use up! #WastenotWantnot

The Mirin is optional but makes a useful contribution to the overall flavour.

Standard larder, fridge and veg rack ingredients make this very quick and easy. This mixture also reflects what vegetables I wanted to use up! #WastenotWantnot

The Mirin is optional but makes a useful contribution to the overall flavour.

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Ingredients

35-40 minutes including prep

2 servings

50 gFrench beans
Salt
2 tbsprapeseed oil
1banana shallot, sliced thinly
2 clovesgarlic, sliced
1red pepper, deseeded and in 2 cm slices
1hot red chilli, thinly sliced. I leave the seeds in but that’s optional
50 gchestnut mushrooms, sliced
200 gbroccoli florets, sliced lengthways
6cherry tomatoes, halved
60 gwater chestnuts, sliced
75 gsweet corn (tinned)
1 tbspMirin (optional)
150 gcooked King prawns
2 tbspsoy sauce (I use Pearl River Bridge dark)
1 (120 g)oyster and spring onion stirfry sauce
300 gready-to-wok noodles

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Steps

35-40 minutes including prep

1

Boil the beans in salted water for 5 minutes, drain, cut into 2 cm pieces and set aside for Step 3 below.
2

Heat the oil in a wok and gently fry the shallot for 1 minute, only stirring to avoid sticking. Add the garlic, pepper, chili and mushrooms and cook for a further 3 minutes or until the ingredients are softened but not burnt, stirring gently but frequently.
3

Increase the heat, add the rest of the vegetables including the beans and stir-fry for 4-5 minutes, or until al dente.
4

Add the Mirin, prawns, soy sauce, stirfry sauce, stir thoroughly then immediately add the noodles.
5

Cook for 1-2 minutes, turning and tossing frequently. Quickly season to taste and serve onto warm dishes.

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John A @JohnA

on February 17, 2021 19:22

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.