Sichuan prawns and vegetable stir-fry
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A mild version of traditional Sichuan stir-fries, this dish is lightly crispy and served with fresh greens. It will tempt your tastebuds with the flavours of China
Ingredients
Pepper
2 tsp, (Sichuan peppercorn)
Sunflower oil
1 tbs
Raw peeled prawns
600 g, peeled, tails intact
Bok choy
1 bunch(es), coarsely chopped
Snow peas
150 g, halved diagonally
Yellow patty pan squash
4 individual, quartered
Garlic
1 clove(s), crushed
Oyster sauce
2 tbs
Soy sauce
2 tbs
Green shallot(s)
3 tbs, cut into 3cm lengths
Microwave white rice
340 g, 2 cups, to serve
Instructions
1
Heat a wok over high heat. Add peppercorns and stir-fry for 30 seconds. Transfer to a mortar and pestle. Cool. Pound until crushed (alternatively, place in a spice grinder and process till fine).
2
Reheat wok over high heat. Add half the oil and heat for 20 seconds. Add prawns and stir-fry for 1–2 minutes or until they have just changed colour. Transfer to a bowl.
3
Reheat wok over high heat. Add remaining oil and heat for 10 seconds. Add bok choy, snow peas, squash, peppercorns and garlic and stir-fry for 4–5 minutes or until vegetables are just tender. Add oyster and soy sauces and stir-fry for 2 minutes until heated through. Return prawns to wok with shallots. Stir-fry for 1–2 minutes or until heated through.
4
Meanwhile, cook rice following packet instructions. Serve stir-fry with rice and extra thinly sliced shallots.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.