RECIPE: HOW TO DO PRAWN, CABBAGE AND SICHUAN PEPPER STIR-FRY

RECIPE: HOW TO DO PRAWN, CABBAGE AND SICHUAN PEPPER STIR-FRY

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.

RECIPE PRAWN, CABBAGE AND SICHUAN PEPPER STIR-FRY

Dificulty: Easy
Portion: Serves 4
Time: Hands-on time 20 min

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
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

Step by step preparation

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.
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.
Stir in the beansprouts and serve with extra soy sauce and lime wedges for squeezing.

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