What you’ll need

Serves 2

  • 10 green (uncooked) prawns, peeled and sliced in half
  • 2 garlic cloves, thinly sliced
  • 1/2 red chilli, de-seeded and thinly sliced (use more for extra punch)
  • 1 pak choy/bok choy, roughly chopped
  • 1 small courgette, thinly sliced
  • 5 closed cup mushrooms, thinly sliced
  • small handful of beansprouts
  • 2 spring onions, finely sliced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon water
  • 1 tablespoon sunflower oil
  • fresh coriander (for garnishing, optional)

The easy bit

  1. The most important aspect of making a stir-fry is to make sure all of your ingredients are chopped, washed and ready at hand to pop into the wok as you fry. The vegetables should retain a crunch for a fuller flavour and consistency. The longer you cook a vegetable for, the more goodness is lost.
  2. Heat a wok or frying pan until almost smoking hot. Add the sunflower oil followed by the garlic, king prawns, chilli, courgette and mushrooms and fry for 1-2 minutes. Next goes in the pak choy, beansprouts, soy sauce, sugar and water and continue cooking for 2 minutes.
  3. Serve with thinly sliced spring onions and if you have some at hand a little fresh chopped coriander.
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