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Prawn & black pepper stir-fry

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 293
  • Carbohydrates 26
  • Saturated Fat 2
  • Sugar 13
  • Protein 21
  • Fat 13
  • Fibre 2
  • Salt 4.02

Nutrition per serving

  • Calories 293
  • Carbohydrates 26
  • Saturated Fat 2
  • Sugar 13
  • Protein 21
  • Fat 13
  • Fibre 2
  • Salt 4.02

Ingredients

  • 1 tsp black peppercorns, crushed
  • 200g pack frozen raw prawns, defrosted and drained
  • 2 tbsp sunflower oil
  • 125g stir-fry pack mixed vegetables and noodles
  • 120g sachet oyster sauce

Tip

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.

Method

  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.

  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.

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