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Prawn & mushroom five-spice stir-fry

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 174
  • Carbohydrates 5
  • Saturated Fat 1
  • Sugar 5
  • Protein 23
  • Fat 7
  • Fibre 4
  • Salt 2.3

Nutrition per serving

  • Calories 174
  • Carbohydrates 5
  • Saturated Fat 1
  • Sugar 5
  • Protein 23
  • Fat 7
  • Fibre 4
  • Salt 2.3

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 mushrooms, sliced
  • 250g Savoy cabbage, finely shredded
  • 450g raw king prawns
  • 4 tbsp low-salt soy sauce
  • cooked wholewheat noodles, to serve

Method

  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.

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

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