Description
Succulent prawns stir-fried with crisp vegetables in a savory garlic-ginger sauce. Ready in under 15 minutes for an impressive yet easy weeknight meal.
Ingredients
Scale
- 1 lb (450g) large prawns, peeled and deveined
- 2 tbsp vegetable oil (divided)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- 2 green onions, cut in 1-inch pieces
- Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp cornstarch
- 2 tbsp water
- Optional: ½ tsp red pepper flakes
Instructions
- Pat prawns dry and season lightly with salt.
- Mix all sauce ingredients in small bowl; set aside.
- Heat 1 tbsp oil in wok or skillet over high heat. Stir-fry prawns 1-2 minutes until pink; remove and set aside.
- Add remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add bell pepper and snap peas; stir-fry 2 minutes until crisp-tender.
- Return prawns to wok. Add sauce and green onions; toss 1 minute until glossy.
- Serve immediately over steamed rice.
Notes
- For extra crispness, velvet prawns: Marinate in 1 tsp baking soda + 1 tbsp water for 15 minutes, then rinse.
- Substitute sauce: Use 3 tbsp black bean garlic sauce for a different flavor profile.
- Add 1 tbsp toasted sesame seeds for garnish.
- Cook in batches if your wok isn’t large enough to prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1/3 recipe
- Calories: 240
- Sugar: 4g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 190mg
