Name: Prawn & black pepper stir-fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tsp black peppercorns crushed; 200g pack frozen raw prawn defrosted and drained; 2 tbsp sunflower oil; 125g stir-fry pack mixed vegetables and noodles; 120g sachet oyster sauce

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Prawn & black pepper stir-fry

Prawn & black pepper stir-fry

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 5 out of 5.3 ratingsRate

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A quick and easy stir-fry to rival the Chinese take away

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Ingredients

Nutrition

Units:

MetricUS

1 tsp black peppercorns

crushed
200g pack frozen raw prawn

defrosted and drained
2 tbsp sunflower oil
125g stir-fry pack mixed vegetables and noodles
120g sachet oyster sauce

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Nutrition: per serving

kcal293
fat13g
saturates2g
carbs26g
sugars13g
fibre2g
protein21g
salt4.02g

Method

step 1

Put the crushed peppercorns into a medium bowl, then toss with the prawns and a little salt. Heat 1 tbsp oil in a wok or frying pan over a high heat. Add the prawns and fry for 30 secs without turning. Stir and leave for another 30 secs-1 min until pink. Set aside.
step 2

Heat the rest of the oil in the pan and stir fry the veg and noodles according to pack instructions. Push to the side of the pan, pour the oyster sauce into the empty side, then heat until it bubbles. Toss the prawns back into the pan and stir into the sauce with the noodles and veg for 30 secs until hot.

RECIPE TIPS

TIP

For even cooking, and to get the best colour and texture in your stir-fry, add the larger, harder pieces of vegetables to the wok first, such as broccoli and carrot slices, then stir-fry until just starting to soften.

MAKING WITH BEEF…

Peppered steak stir-fry. Try using beef instead of prawns. Slice a tender piece of beef, such as rump steak, into thin strips before tossing in the crushed peppercorns. Cook as before, then throw in a handful of thickly sliced spring onions or sliced green pepper and the stir-fry veg. Why not vary the stir-fry sauce as well – beef goes well with black bean sauce.

Recipe from Good Food magazine, December 2006

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A star rating of 5 out of 5.3 ratings

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