Chinese
Garlic prawn stir-fry
Fifteen minutes, very lean, very fast.
- 20minutes
- 3servings
- 285kcal each
- 39gprotein
Ingredients
The amounts here and inside every step follow this number.
- Prawns 525 g
- Garlic 7½ cloves
- Bell pepper 1½
- Green beans 225 g
- Soy sauce 3 tbsp
- Olive oil 1½ tbsp
- Black pepper ¾ tsp
From the cupboard
- Black pepper; go easy on salt because soy sauce is salty
- Have everything chopped before you start — this cooks in minutes
What you will need
Wok or wide frying pan, Kitchen paper, Knife and board
Method
-
1
Dry the prawns 4 min
Pat the prawns completely dry with kitchen paper. Wet prawns boil instead of frying.
In this step
- Prawns525 g
Ready when: Surface looks matt, not shiny with water.
-
2
Chop everything 6 min
Slice the pepper, trim the beans and slice the garlic thinly.
In this step
- Garlic7½ cloves
- Bell pepper1½
- Green beans225 g
Ready when: Everything is beside the stove, ready.
-
3
Stir-fry the vegetables 5 min
Heat the oil until it shimmers and stir-fry the beans and pepper on high.
In this step
- Green beans225 g
- Olive oil1½ tbsp
- Bell pepper1½
Ready when: Bright colour, still crunchy.
-
4
Prawns and garlic 4 min
Push the vegetables aside, add the garlic for 20 seconds, then the prawns in one layer.
In this step
- Garlic7½ cloves
Ready when: Prawns turn pink and curl into a loose C — a tight O means overcooked.
-
5
Sauce and serve 1 min
Add the soy sauce and pepper, toss once and serve straight away.
In this step
- Soy sauce3 tbsp
Ready when: Glossy, with almost no liquid in the pan.
Cook Garlic prawn stir-fry from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
