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.


Jo Travers BSc RD MBDA

Jo Travers BSc RD MBDA

Registered dietitian and professional nutritionist, author of the book The Bone-Strength Plan, Jo Travers is also known as “The London Nutritionist”. She has come onboard the California Prune Board as an ambassador to help us spread the word of the health and nutritional benefits of prunes.


CALORIES181 per serving