Wednesday, 3 February 2016

A quick to make stir fry supper

After a hard day at the office, who needs to cook something long and complicated when you can throw a few things in a wok for 5 minutes and serve with a microwave or boil in the bag rice packet.


1 kilo of uncooked prawns (shell on)
3 garlic cloves, cleaned and sliced
lemon and lime juice mixed together or just one of them, if you don't have both
A small glass of wine
A teaspoon of fish sauce
2 tablespoons of soy sauce
A bunch of coriander leaves and parsley leaves, washed, chopped and mixed together
Salt and black pepper to taste
1 tablespoon of olive oil or sesame oil
Chillies....this is up to you.  My family cannot tolerate very hot chillies.
A teaspoon of harissa OR
3 fresh chillies, chopped OR
A teaspoon of dried chillies


Heat the oil in a wok and add the garlic with the chillies or harissa.  Fry for one or two minutes before adding the prawns, parsley, coriander, salt, pepper, lemon/lime juice, wine and fish sauce until the prawns turn from grey to pink.


If very hungry, you could add this as a side dish.


A pack or two of ready to wok noodles in the size you prefer
A tin of bamboo shoots as used here or possibly water chestnuts or beansprouts
3 tablespoons of soy sauce


Add to the ready hot wok the three ingredients and stir fry for a couple of minutes.  Decorate with a few prawns from the main dish.

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