Pepper and garlic prawns with gai lan
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Time to make:
$5.00 per serve
(at time of publication)
Full ingredients list:
- 1 tablespoon reduced-salt soy sauce
- 2 tablespoons sherry (or Chinese rice wine)
- 1/4 cup reduced-salt chicken stock
- 1 teaspoon cornflour
- 2 bunches gai lan (Chinese broccoli), trimmed
- cooking oil spray
- 400g large peeled green prawns, tails on
- 1 large white onion, cut into thin wedges
- 3 cloves garlic, crushed
- 1 teaspoon freshly cracked black pepper
- 1 red capsicum, deseeded, thinly sliced
- 200g vermicelli noodles, cooked, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine soy sauce, sherry, chicken stock and cornflour in a small bowl and stir until smooth. Set aside. Remove stems from the gai lan and cut stems in half lengthways (if thick). Cut leaves in half.
Step 2 Place a large wok over high heat and spray with oil. Stir-fry prawns in batches for 2 minutes, or until golden and just cooked through. Remove from wok and set aside.
Step 3 Return wok to high heat and spray with a little more oil. Add onion and stir-fry for 2 minutes, then add garlic and pepper and stir-fry for 30 seconds. Add gai lan stems and capsicum and stir-fry for 2 minutes. Add gai lan leaves, stir-fry for a further 2 minutes, or until the leaves are just wilted.
Step 4 Return prawns to wok with the combined sauces. Toss until well combined and sauce has thickened slightly. Remove from heat. Serve prawns and greens with vermicelli noodles.
About this recipe
First published: September 2012