My version of the classic chinese take away dish using sweet bell peppers and honey to give the dish a delicious sweet taste. Green beans, onion and celery also give the dish some crunch. Like many Chinese dishes this is very quick and easy to cook.
Serve with your choice of rice or noodles.
For two people
Preparation time 10 minutes
Cooking time 5-6 minutes
12-14 Raw King prawns – peel, devein and butterfly
4 cloves garlic – finely chopped
Thumb sized piece of ginger – peel, cut into fine match sticks
1 tablespoon corn flour – dissolved in 50ml warm water
Dash of shaoxing rice wine
1 tablespoon of honey
1 teaspoon of five spice
2 tablespoons of soy sauce
handful of trimmed fine green beans – cut into batons
handful of cashew nuts
1 stick of celery – cut into 2cm cubes
1 medium brown onion – cut into 2-3cm cubes
1 yellow bell pepper – cut into 2-3cm cubes
1 orange bell pepper – cut into 2-3cm cubes
Black pepper to season
1 tablespoon wok oil
Serve with choice of rice or noodles.
Start by adding oil to your wok and heat till smoking hot. keep your hob on full heat for the whole cooking process, remove wok from heat when needed rather than reduce heat.
Fry the chopped garlic and ginger for 1 minute. Remove wok from heat if required to prevent burning.
Add the vegetables to the wok and stir fry for 1 minute. Then add the King prawns and continue to stir fry for 1-2 minutes
Now add the corn flour (dissolved in water), 2 tablespoons soy sauce, a tablespoon of honey, dash of shaoxing rice wine and teaspoon five spice. Stir fry for 1 minute, until the sauce starts to bubble.
Taste test – add more honey if more sweetness is required or more soy sauce if you require more seasoning. Crack a little black pepper through the dish.
Serve with rice/noodles and enjoy.