Serves: 2 people
Ingredients:
250g Tiger Prawns. (You can buy fresh or frozen)
2 medium carrots (peeled)
1 medium size leek
1 courgette (top & tail)
4 spring onions ( top & tail then remove outer leaf)
150g chestnut mushrooms
1 red pepper
100g asparagus (peeled half way up the stalk)
150g mangetout
3 fresh red chilli’s ( finely slice 1 or 2chilli’s pending individual taste).
2 cloves garlic ( finely chopped)
80ml sweet chilli sauce
200g bean sprouts
2 teaspoons olive oil
1 lemon & dill to garnish
Method:
1. Wash all the vegetables to remove any dirt.
2. Julienne the vegetables ( slice into fine strips)
3. Heat a wok & add 2 teaspoons olive oil
I personally use my actifry as it uses less oil to cook with.
4. Once pan is hot drop in all the firm vegetables ( carrots, onions, leeks & peppers). Stir-fry for 1-2 minutes
5. Add the tiger prawns & garlic and continue to stir-fry for approximately 2-3 minutes. ( the prawns will change colour as they cook)
6. Add the softer vegetables ( Mushrooms, courgette, asparagus, mangetout & beansprouts ), continue frying for another 2-3 minutes.
7. Add the finely sliced chilli & stir in
8. Add sweet chilli sauce & stir-in for another minute
Serve with lemon wedge & dill
Enjoy 💞
Tips:- Choice of vegetables can be to taste & pending on seasonality.
Make this dish with strips of chicken or quality strips of beef or tofu if preferred
Sweet chilli sauce can be replaced with an alternative sauce if preferred
Tracy x
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