Lifestyle
Super simple, this stir-fry dish is spicy and satisfying.
Stir-frying is all about whipping up fast, fresh food, and this recipe from Ching-He Huang’s new cookbook, Stir Crazy, ticks all those boxes.
“This is a quick and easy stir-fry dish, perfect for when you need dinner on the table in minutes,” she says. “And if you use cooked tiger prawns, it will be on the table in seconds!”
Ingredients:
(Serves 2)
1tbsp rapeseed oil
2 garlic cloves, crushed and finely chopped
Knob of fresh root ginger, peeled and grated
1 red chilli, deseeded and finely chopped
200g raw tiger prawns, shelled and deveined
1tbsp Shaohsing rice wine or dry sherry
1 x 225g can of water chestnuts, drained
1tsp chilli bean paste
1tbsp runny honey
1tbsp low-sodium light soy sauce
2 spring onions, cut on an angle into 1cm slices, to garnish
Method:
1. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds to release their aroma.
2. Add the tiger prawns and leave to sear and brown for a few seconds, then flip them over and cook for one minute. Season with the Shaohsing rice wine or dry sherry.
3. Add the water chestnuts and toss well, then add the chilli bean paste, honey and light soy sauce and toss for a few seconds to mix the sauces well.
4. Garnish with the spring onions and serve immediately.
Stir Crazy: 100 Deliciously Healthy Stir-fry Recipes by Ching He-Huang, photography by Tamin Jones, is published by Kyle Books, priced £19.99. Available now.
© Press Association 2017