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Photo of Sichuan prawns and vegetable stir-fry by WW

Sichuan prawns and vegetable stir-fry

Total Time
25 min
10 min
15 min
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



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


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


  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.


Sichuan peppercorns are small red-brown dried berries that have a unique aroma and slight lemony flavour. They are available in the spice aisle of most supermarkets.