Home > Recipes > Stir-fry recipes > Prawn, cabbage and sichuan pepper stir-fry

Prawn, cabbage and sichuan pepper stir-fry

Name: Prawn, cabbage and sichuan pepper stir-fry
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: Rapeseed oil for frying; 1 red pepper, finely sliced; 1 onion, finely sliced; ½ broccoli head, cut into florets; ¼ savoy cabbage, shredded; 200g chestnut mushrooms, sliced; 300g fresh (or cooked) medium egg noodles; 350g sustainable raw peeled king prawns; 200g firm tofu, cut into 1cm slices; 200g beansprouts, soaked in cold water for a few minutes to refres; Lime wedges to serve; For the dressing; 1 garlic clove, crushed; 1 tsp sichuan pepper, finely ground in a pestle and mortar; 1 red chilli, finely chopped; 3 tbsp shaoxing rice wine (from the world food section of large supermarkets); 4 tbsp soy sauce, plus extra; 1 tbsp honey; 2cm piece fresh ginger, grated

Published: 5 Sep 18
Updated: 18 Mar 24

You can play around with the ingredients in this stir-fry, swapping prawns for chicken or egg noodles for rice noodles, to really make it your own.

If you’re more in the mood for a pork stir-fry, then give this pork and hoisin recipe a tap – it’s got a handful of ingredients, and can be on the table in 30 minutes.

Cooked up by our deputy chief sub editor Hugh Thompson

Easy
April 2018

Test kitchen approved

Serves 4
Hands-on time 20 min

You can play around with the ingredients in this stir-fry, swapping prawns for chicken or egg noodles for rice noodles, to really make it your own.

If you’re more in the mood for a pork stir-fry, then give this pork and hoisin recipe a tap – it’s got a handful of ingredients, and can be on the table in 30 minutes.

Cooked up by our deputy chief sub editor Hugh Thompson

Dairy-free recipes

Nutrition: per serving

Calories: 414kcals
Fat: 13.2g (1.6g saturated)
Protein: 32.9g
Carbohydrates: 36.5g (13.6g sugars)
Fibre: 9.2g
Salt: 2.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Rapeseed oil for frying
1 red pepper, finely sliced
1 onion, finely sliced
½ broccoli head, cut into florets
¼ savoy cabbage, shredded
200g chestnut mushrooms, sliced
300g fresh (or cooked) medium egg noodles
350g sustainable raw peeled king prawns
200g firm tofu, cut into 1cm slices
200g beansprouts, soaked in cold water for a few minutes to refres
Lime wedges to serve

For the dressing

1 garlic clove, crushed
1 tsp sichuan pepper, finely ground in a pestle and mortar
1 red chilli, finely chopped
3 tbsp shaoxing rice wine (from the world food section of large supermarkets)
4 tbsp soy sauce, plus extra
1 tbsp honey
2cm piece fresh ginger, grated

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Mix all the dressing ingredients in a small bowl and set aside. Heat a large wok with a good glug of oil, add the pepper and onion and stir-fry for 2-3 minutes until softening.
Add the broccoli, cabbage and mushrooms, then stir-fry for a few more minutes until starting to soften. Add the dressing, noodles, prawns and tofu and stir-fry for a final 4-5 minutes until everything is steaming hot, crunchy but cooked through.
Stir in the beansprouts and serve with extra soy sauce and lime wedges for squeezing.