Sichuan prawns and vegetable stir-fry
2 tsp, (Sichuan peppercorn)
600 g, peeled, tails intact
1 bunch(es), coarsely chopped
150 g, halved diagonally
Yellow patty pan squash
4 individual, quartered
1 clove(s), crushed
3 tbs, cut into 3cm lengths
Microwave white rice
340 g, 2 cups, to serve
- 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).
- 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.
- 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.
- Meanwhile, cook rice following packet instructions. Serve stir-fry with rice and extra thinly sliced shallots.