Szechuan Pepper & California Prune Stir Fry
California Prunes replace the traditional sweet ingredient of honey in this stir-fry dish. California Prunes not only have fibre that honey doesn’t meaning this dish will have a lower overall effect on blood sugar, they also add a depth of flavour that complements the Szechuan pepper deliciously.
Makes: 4 minutesPrep Time: 7Cook Time: 9 minutes
- For the sauce
- 1tsp Szechuan peppercorns
- 4 tbsp soy sauce
- 4 tbsp California Prune puree
- 1 tbsp sesame oil
- 1 tbsp rice (or white wine) vinegar
- 3 cloves garlic, crushed
- 2 tsp ginger, finely grated
- ½ tsp Chinese five spice
- 2 tsp cornflour
- ½-1 tsp chilli flakes (optional)
- For the stir-fry
- 2 tsp vegetable oil
- 150g raw jumbo prawns
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 pak choy, leaves kept whole, bases sliced
- 4 spring onions, sliced
- 2 tsp sesame seeds
- 250g mixed mushrooms (torn into bite-size pieces)
1. To make the sauce, dry fry the Szechuan peppercorns for a minute or two until they start to turn brown and become fragrant. Then crush using a mortar and pestle or spice grinder and whisk together with all the other sauce ingredients.
2. In a wok or large frying pan heat the oil and add the peppers, sliced pak choy (keep the leaves for adding near the end) and mushrooms and stir-fry over a high heat for 5 minutes or so, then add the prawns.
3. Continue to fry, stirring all the time until the prawns turn pink. Add the sauce and the pak choy and cook for a little longer until the pak choy leaves have wilted and the sauce is hot and has thickened.
4. Sprinkle the spring onions and sesame seeds on top.
|CALORIES||181 per serving|