's version of the classic prawn and broccoli stir fry is satisfying and simple to make. It takes under 30 minutes to prepare, and just 10 minutes to cook - and yielding four servings, it is great for everyday family meals. Sharing this from the chef's series, Mary Berry's Quick Cooking, BBC Food stated: "Using raw prawns makes all the difference to the flavour and texture in this speedy dish."
Each serving provides 204 kcal and 18 grams of protein, and becomes even more delicious and filling when combined with rice or noodles.
Mary Berry's prawn and broccoli stir fry recipeIngredients
- Two tbsp sunflower oil
- Two large shallots, very thinly sliced
- One red chilli, seeds removed, thinly sliced
- 2cm/¾in piece ginger, peeled and thinly sliced
- 350g raw peeled king prawns
- 250g broccoli, cut into tiny florets
- 150g oyster mushrooms, thickly sliced
- Six tbsp black bean sauce
- Two tbsp dark soy sauce
- Half a lemon, juice only
- Salt and freshly ground black pepper
Method
Place a large frying pan over a high heat until it is very hot. Pour in the oil, then add the shallots, chilli, and ginger. Cook them briefly, for no more than half a minute.
Lightly season the prawns with salt and pepper. Move the cooked vegetables to one side of the pan, creating space.
Place the prawns in the cleared area and cook them until they begin to develop a pink hue.
Introduce the broccoli and mushrooms to the pan. Use two spatulas to mix everything together thoroughly, then continue frying for approximately two to three minutes.
In a separate bowl, combine the black bean sauce, soy sauce, and lemon juice. Pour this mixture into the pan and toss all the ingredients together. Stir-fry for a further two minutes, or until the prawns are fully cooked and the broccoli remains crisp yet tender.
Serve immediately while hot, either on its own or accompanied by rice or noodles.
