Stir-Fried Prawns with Red Capsicum & Broccolini
Most vegetables can go into a stir-fry, including celery, carrot, snow peas and asparagus – it’s important to slice them finely (on the diagonal looks nice) so that they cook quickly. Also feel free to experiment with flavourings, add some grated ginger, chopped chilli or crushed black pepper if you like.
2 cloves garlic, crushed
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
750g green prawns, peeled and deveined
2 tablespoons vegetable oil
1 red onion, peeled and cut into eighths
1 red capsicum, seeded and thinly sliced
Steamed rice, to serve
Trim the ends off the broccolini stalks, cut into florets and slice stalks on the diagonal.
Combine garlic, oyster sauce, soy sauce and sesame oil in a large bowl and mix well. Add prawns and leave to marinate for 30 minutes.
Heat a wok over high heat. Add oil, onion, capsicum and broccolini and stir-fry for 2 minutes. Remove vegetables and set aside. Add prawns to wok, reserving marinade and stir-fry for about 1 minute, until they just change colour. Return vegetables to wok, add reserved marinade and cook, stirring constantly, until sauce boils and thickens.
Serve immediately with steamed rice.
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