Looking for a quick and easy stir-fry dinner to make for a midweek meal? Our stir-fried prawns with pak choi, ginger and mangetout beans will hit the spot.
You can serve it with steamed basmati or jasmine rice, or cooked egg noodles for a heartier meal.
We've used garlic, lemongrass, kaffir lime leaves, red chilli, fresh ginger, Thai fish sauce, lime juice and freshly ground coriander seeds for an aromatic saucy finish to this dish.
Want your stir fry to taste just like your local takeaway joint? Follow our top tips to make sure it tastes restaurant worthy.
For a drinks pairing, we'd suggest an icy cold beer, or a glass of our winning Chardonnay.
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Yields:
4
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
165
Ingredients
225g
pak choi or Chinese mustard cabbage
2Tbsp.
vegetable oil
2
cloves garlic, peeled and thinly sliced
1
lemongrass, cut in half and bruised
2
kaffir lime leaves, torn into small pieces
1
red onion, thinly sliced
1
red chilli, de-seeded and thinly sliced
4 cm piece fresh root ginger, peeled and cut into long thin shreds
1Tbsp.
coriander seeds, lightly crushed
450g
large raw prawns, peeled and de-veined (see tip, below)
175g
mangetout, halved diagonally
30ml
Thai fish sauce
juice of 1 lime
1
fried sliced red chilli, de-seeded, to garnish
Directions
Step 1
Trim the pak choi or Chinese mustard cabbage, discarding damaged or discoloured leaves. Tear leaves into manageable sized pieces.
Step 2
Heat the oil in a wok or large frying pan. Add the garlic, lemongrass, lime leaves, onion, chilli, ginger and coriander, and stir fry for 2min.
Step 3
Add the prawns, mangetout and pak choi or Chinese mustard cabbage and stir fry until the vegetables are cooked but still crisp and the prawns are pink and opaque, about 2–3min.
Step 4
Add the Thai fish sauce and lime juice, and heat through for 1min. Discard lemongrass. Serve immediately while the vegetables are crisp. Garnish with sliced red chilli and serve with steamed jasmine rice or egg noodles.
GH TIP
If using cooked prawns instead of raw, add with the lime juice and heat for 1min at step 3.
Per Serving:
Calories: 165
Total fat: 6 g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
