Prawn & black pepper stir-fry

Prawn & black pepper stir-fry

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A quick and easy stir-fry to rival the Chinese take away

Nutrition: per serving
NutrientUnit
kcal293
fat13g
saturates2g
carbs26g
sugars13g
fibre2g
protein21g
salt4.02g
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Ingredients

Method

  • STEP 1

    Put the crushed peppercorns into a medium bowl, then toss with the prawns and a little salt. Heat 1 tbsp oil in a wok or frying pan over a high heat. Add the prawns and fry for 30 secs without turning. Stir and leave for another 30 secs-1 min until pink. Set aside.

  • STEP 2

    Heat the rest of the oil in the pan and stir fry the veg and noodles according to pack instructions. Push to the side of the pan, pour the oyster sauce into the empty side, then heat until it bubbles. Toss the prawns back into the pan and stir into the sauce with the noodles and veg for 30 secs until hot.

RECIPE TIPS
TIP
For even cooking, and to get the best colour and texture in your stir-fry, add the larger, harder pieces of vegetables to the wok first, such as broccoli and carrot slices, then stir-fry until just starting to soften.
MAKING WITH BEEF…
Peppered steak stir-fry. Try using beef instead of prawns. Slice a tender piece of beef, such as rump steak, into thin strips before tossing in the crushed peppercorns. Cook as before, then throw in a handful of thickly sliced spring onions or sliced green pepper and the stir-fry veg. Why not vary the stir-fry sauce as well – beef goes well with black bean sauce.

Goes well with

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    Rating: 5 out of 5.3 ratings
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