Prawn and watercress stir-fry
A new way with watercress adds peppery notes to this saucy stir fry.
20 MINUTES | SERVES 2 | EASY |
cornflour 1 tsp
light soy sauce 2 tbsp
shaoxing or other rice wine 1 tbsp
chicken stock 4 tbsp made with ½ tsp of chicken powder or bouillon
white pepper a pinch
sesame oil 1 tsp
watercress 150g
vegetable oil 2 tbsp
spring onions 3, sliced, green and white parts separated
ginger thumb-sized piece, cut into matchsticks
garlic 3 cloves, grated or crushed
red chilli 1, sliced
raw peeled prawns 165g
cooked noodles or steamed rice to serve
1 Whisk together the cornflour and soy in a small bowl to make a smooth paste, then stir in the rice wine, stock, pepper and sesame oil until smooth. Cut the watercress stems into 3cm lengths, but keep the leaves whole.
2 Heat the vegetable oil in a work or deep frying pan over a high heat, and fry the spring onion whites for 30 seconds, then add the watercress stems, ginger, garlic and chilli. Stir-fry for 1-2 minutes or until the chilli and garlic start to smell fragrant. Toss in the prawns and watercress leaves, and toss for a few seconds, then add the sauce. Bubble form 1-2 minutes until the prawns are pink and the sauce has thickened slightly. Add cooked noodles and toss in the wok, or serve spooned over rice.
PER SERVING 235 kcals | fat 14.1G
saturates 1.4G | carbs 7.3G | sugars 3.6G
fibre 2.3G | protein 18.4G | salt 3.2G
Roast new potatoes with chilli crab salsa
この記事は Olive の May 2021 版に掲載されています。
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この記事は Olive の May 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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