Name: Prawn & mushroom five-spice stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tbsp sunflower oil; 1 bunch spring onions finely sliced; 2 celery sticks, cut into matchsticks; 1 garlic clove crushed; ½ tsp Chinese five-spice powder; 2cm piece ginger grated; 175g chestnut mushroom sliced; 250g Savoy cabbage finely shredded; 450g raw king prawn; 4 tbsp low-salt soy sauce; cooked wholewheat noodles to serve

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Prawn & mushroom five-spice stir-fry

Prawn & mushroom five-spice stir-fry

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.3 out of 5.7 ratingsRate

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A healthy shellfish, mushroom and Savoy cabbage supper to serve with wholewheat noodles

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
1 bunch spring onions

finely sliced
2 celery

sticks, cut into matchsticks
1 garlic clove

crushed
½ tsp Chinese five-spice powder
2cm piece ginger

grated
175g chestnut mushroom

sliced
250g Savoy cabbage

finely shredded
450g raw king prawn
4 tbsp low-salt soy sauce
cooked wholewheat noodles

to serve

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Nutrition: per serving

kcal174

low
fat7g

low
saturates1g
carbs5g
sugars5g
fibre4g
protein23g
salt2.3g

Method

step 1

Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
step 2

Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.

Recipe from Good Food magazine, December 2012

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A star rating of 3.3 out of 5.7 ratings

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