A light chilli and garlic stir-fry bursting with flavour.
Serves
2
Prep
10 minutes
Cook
10 minutes
Each 331g serving contains (excludes serving suggestion)
KCal
163
Carbs
8.80g
Fibre
4.00g
Protein
15.90g
Fat
6.30g
Saturates
0.50g
Sugars
7.00g
Salt
0.90g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 onion, thinly sliced
1 red pepper, thinly sliced
4 chestnut mushrooms, sliced
2 cloves garlic, crushed
half red chilli, chopped (or pinch chilli flakes)
1 tbsp rapeseed oil
150g raw king prawns
2 tsp reduced-salt, gluten-free tamari
1 heaped tsp Chinese five-spice
2 pak choi, leaves left whole and stems chopped
2 tbsp water
Method
Method
- Prepare the onion, red pepper, chestnut mushrooms, garlic and red chilli, and set aside.
- Heat a wok or large frying pan over a high heat, add the rapeseed oil and when hot add the onion. Stir-fry for 2 minutes, then add the red pepper, mushrooms, garlic and chilli, and stir-fry for 1 minute.
- Add the prawns, gluten-free tamari, Chinese five-spice and pak choi stems, and keep stirring for a further 3–4 minutes.
- Add the pak choi leaves and water, cover with a lid and cook for a further minute. Mix well and serve immediately.
- Serve with noodles (or rice noodles for a gluten-free meal), a few thin slices of red chilli and a wedge of lime.
Chefs tips
- Assemble the ingredients first, ready to throw into the pan. And, always make sure the pan is really hot before you start adding them.
- Stir-frying is a quick way to cook and more nutrients are retained in your food. You don't need much oil and as long as you keep stirring it around the pan, the food is steamed rather than fried.
