Looking for a quick and easy stir-fry dinner to make for a midweek meal? Our stir-fried prawns with pak choi, ginger and mangetout beans will hit the spot.
You can serve it with steamed basmati or jasmine rice, or cooked egg noodles for a heartier meal.
We've used garlic, lemongrass, kaffir lime leaves, red chilli, fresh ginger, Thai fish sauce, lime juice and freshly ground coriander seeds for an aromatic saucy finish to this dish.
Want your stir fry to taste just like your local takeaway joint? Follow our top tips to make sure it tastes restaurant worthy.
For a drinks pairing, we'd suggest an icy cold beer, or a glass of our winning Chardonnay.
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Yields:
4
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
165
Ingredients
225 g pak choi or Chinese mustard cabbage
2 Tbsp. vegetable oil
2 cloves garlic, peeled and thinly sliced
1 lemongrass, cut in half and bruised
2 kaffir lime leaves, torn into small pieces
1 red onion, thinly sliced
1 red chilli, de-seeded and thinly sliced
4 cm piece fresh root ginger, peeled and cut into long thin shreds
1 Tbsp. coriander seeds, lightly crushed
450 g large raw prawns, peeled and de-veined (see tip, below)
175 g mangetout, halved diagonally
30 ml Thai fish sauce
juice of 1 lime
1 fried sliced red chilli, de-seeded, to garnish
Directions
Step 1
Trim the pak choi or Chinese mustard cabbage, discarding damaged or discoloured leaves. Tear leaves into manageable sized pieces.
Step 2
Heat the oil in a wok or large frying pan. Add the garlic, lemongrass, lime leaves, onion, chilli, ginger and coriander, and stir fry for 2min.
Step 3
Add the prawns, mangetout and pak choi or Chinese mustard cabbage and stir fry until the vegetables are cooked but still crisp and the prawns are pink and opaque, about 2–3min.
Step 4
Add the Thai fish sauce and lime juice, and heat through for 1min. Discard lemongrass. Serve immediately while the vegetables are crisp. Garnish with sliced red chilli and serve with steamed jasmine rice or egg noodles.
GH TIP
If using cooked prawns instead of raw, add with the lime juice and heat for 1min at step 3.
Per Serving:
Calories: 165
Total fat: 6 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
