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Vegetable & prawn stir fry

Credit for my stir-fry knowledge goes to my Mum.
Serves 2


sesame oil, for frying
soy sauce
1 fresh chilli, chopped (you may wish to de-seed it)
2 cloves garlic, chopped
1 inch of fresh ginger, peeled and chopped
large prawns
whatever veg you have to hand- I used an onion, a red pepper, a courgette, a few cherry tomatoes, a head of broccoli, and some broad beans left from the previous night’s dinner.
2 packets of udon noodles (you could of course use other noodles, or cook some rice separately)


  1. Heat the oil in a wok and add the onion and pepper. Every minute or so add the other veg in the order of toughest/takes longest to cook. This should take about 5-10 minutes depending on the quantity of the veg you’re using, and you’ll need to stir frequently to help it cook evenly.
  2. Once the veg is about cooked, add the chilli, ginger, and garlic and stir.
  3. Finally, add the udon and prawns (I added my leftover broad beans at this point too, as they had been cooked the previous night and only needed re-heating).
  4. Add a generous splash of soy sauce- the wok should sizzle- and stir well before serving and eating immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Vegetable & prawn stir fry