Quick and easy! Just throw all the ingredients in a wok add the sauce and your good to go!

Ingredients:

Approx.: for 2 people

GARLIC AND GINGER Prawns

  • 455 g /16-20 peeled and prawns
  • 2 teaspoons sesame oil

SWEET GINGER CHILI SAUCE

  • 5 tablespoons sweet chili sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons rice wine vinegar

STIR FRY

  • 2 ½ teaspoon sesame oil, divided
  • ½ yellow onion, thinly sliced
  • 1 head broccoli, cut into small florets, including leaves
  • 1 red bell pepper, seeded and thinly sliced
  • 2 scallions, cut into small pieces
  • 225 g mushrooms, such as shiitake, stemmed, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • ½ head Chinese lettuce leaves cut into pieces
  • salt, to taste

FOR SERVING

  • salted peanuts, chopped
  • 2 scallions, thinly sliced

Method

  1. In a bowl, toss the prawns with sesame oil. Let marinate for 10 minutes.
  2. Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce and vinegar.
  3. In a wok, heat 1 ½ teaspoon sesame oil over medium-high heat. Add the prawns to the pan in a single layer and season with salt. Cook for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
  4. Add the remaining sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the lettuce and carrots and cook until the lettuce is wilted, 2–3 minutes. Season with the salt.
  5. Return the prawns to the pan and add the sweet ginger chili sauce, tossing to combine.
  6. Put the stir fry into a serving bowl and garnish with the peanuts and thinly sliced scallions. Serve immediately.

Voilà

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