Hugh’s prawn, cabbage and sichuan pepper stir-fry

Hugh’s prawn, cabbage and sichuan pepper stir-fry
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

You can play around with the ingredients in this stir-fry, swapping prawns for chicken or egg noodles for rice noodles, to really make it your own.

If you’re more in the mood for a pork stir-fry, then give this pork and hoisin recipe a tap – it’s got a handful of ingredients, and can be on the table in 30 minutes.

 

Nutrition: per serving

Calories
414kcals
Fat
13.2g (1.6g saturated)
Protein
32.9g
Carbohydrates
36.5g (13.6g sugars)
Fibre
9.2g
Salt
2.6g
Calories
414kcals
Fat
13.2g (1.6g saturated)
Protein
32.9g
Carbohydrates
36.5g (13.6g sugars)
Fibre
9.2g
Salt
2.6g

Ingredients

  • Rapeseed oil for frying
  • 1 red pepper, finely sliced
  • 1 onion, finely sliced
  • ½ broccoli head, cut into florets
  • ¼ savoy cabbage, shredded
  • 200g chestnut mushrooms, sliced
  • 300g fresh (or cooked) medium egg noodles
  • 350g sustainable raw peeled king prawns
  • 200g firm tofu, cut into 1cm slices
  • 200g beansprouts, soaked in cold water for a few minutes to refres
  • Lime wedges to serve

For the dressing

  • 1 garlic clove, crushed
  • 1 tsp sichuan pepper, finely ground in a pestle and mortar
  • 1 red chilli, finely chopped
  • 3 tbsp shaoxing rice wine (from the world food section of large supermarkets)
  • 4 tbsp soy sauce, plus extra
  • 1 tbsp honey
  • 2cm piece fresh ginger, grated

Method

  1. Mix all the dressing ingredients in a small bowl and set aside. Heat a large wok with a good glug of oil, add the pepper and onion and stir-fry for 2-3 minutes until softening.
  2. Add the broccoli, cabbage and mushrooms, then stir-fry for a few more minutes until starting to soften. Add the dressing, noodles, prawns and tofu and stir-fry for a final 4-5 minutes until everything is steaming hot, crunchy but cooked through.
  3. Stir in the beansprouts and serve with extra soy sauce and lime wedges for squeezing.

delicious. tips

  1. Next time, vary the veg in the stir-fry according to what’s in season/your fridge, or swap the prawns for chicken or beef strips, if you prefer.

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