Prawn and vegetable stir-fry

Published on 16 Jul 2025 | In Chinese | By Dinna |

- Prep Time
- 00:10 Minutes
- Cook Time
- 00:15 Minutes
- Difficulty Level

Background

This prawn and vegetable stir-fry is a super easy recipe, perfect for using up veggies in the refrigerator. You can use other veggies too, such as courgette, baby corn, fennel, mushrooms etc. You can use raw or ready-cooked prawns for this recipe. Serve it with boiled rice.

Recipe Rating

(0 /5)
(0 Rating)

5:2 Diet, Combination, Dairy Free, Egg Free, Gluten Free, Healthy, High Fibre, Low Carb, Low Cholestrol, Nut Free, Sugar Free

The Recipe

Ingredients

250g prawns
3 cm piece ginger
4 garlic cloves
1 onion
1 celery
½ red pepper
1 carrot
1 small chilli pepper
1 baby leek, optional
1 cup shredded cabbage
3 Tbsp soy sauce
2 tbs rice wine
1 tsp rice wine vinegar
100g green beans
Ground peppercorn
1 tsp toasted sesame oil
1Tbsp sesame seeds

Instructions

1. Thinly slice the onion, garlic, ginger, celery, carrot and red pepper.
2. Heat a little oil in a wok and stir-fry the veggies for 3 minutes.
3. Slice the leek and cabbage and add to the veggies, together with the soy sauce, rice wine and rice wine vinegar.
4. Sit-fry for about 5 minutes then add the green beans and a drop of water.
5. If you’re using raw prawns - add them to the wok now and stir-fry until they change colour.
6. If you’re using cooked prawns, stir-fry the veggies a little longer, then add the prawns, stir for a minute, cover and turn off the cooker.
7. Rest for 3 minutes, then serve.