Wednesday, 22 February 2012

Prawn Stir Fry

This is a quick and healthy stir fry that I just love to whip up for my family. I think that prawns are just superb because they are low fat and cook really quickly, however this meal works just as well with chicken or beef strips. The key to an evenly cooked stir fry is to cut everything the same size and then cook the crunchier vegetables first, followed by the quicker to cook vegetables. I would recommend that you cook off the chicken and beef first then add the vegetables.

Tip: If your food is beginning to burn then a couple of tablespoons of water added to the wok will help cool everything down and have all you preperation done beforehand because the whole cooking process will only last about 6-8 minutes, no time for chopping then!

Serves 4

1tbsp Stir fry oil
1 Red pepper,de-seeded and thinly sliced
1 Yellow pepper, de-seeded and thinly sliced
1 Green pepper, de-seeded and thinly sliced
100g Sugarsnap peas, roughly chopped
1 Large Courgette, shredded
100g Button Mushrooms, quartered
220g Uncooked large prawns
3tbsp Light soy sauce
1tbsp Runny honey

Heat a large wok or saute pan over a medium to high heat, add the oil.

Add the peppers and sugarsnap peas, fry for 2-3 minutes, stirring all the time. Add the courgette and the mushrooms and cook for a further 2 minutes, if the vegetables are burning add 2-3 tbsp of water to the wok.

Add the prawns, soy sauce and honey, mix well until fully coated. Cook for a further 4 minutes.

Serve immediately with Egg Fried Rice Anyone Can Make.

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