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Prawn and vegetable stir-fry

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g 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
  • 100 g green beans
  • Ground peppercorn
  • 1 tsp toasted sesame oil
  • 1 Tbsp sesame seeds

Method
 

  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.