If you have got some leftover vegetables that you don’t know what to do with, why not whack them in a wok?! A stir-fry is a quick and easy dish, ideal for a mid-week meal and you can put almost anything in them. I’ve used prawns, but they can be substituted for chicken, beef, pork or even quorn/tofu for a vegetarian or cheaper option.
The following ingredients are appropriate for one serving.
- 6 prawns (£3 for 190g)
- 3 mushrooms (£1 for 400g)
- ¼ pepper (50p each)
- 1 spring onion (£1 per bunch)
- ⅓ bag of mixed vegetables (£1 per bag)
- Hoisin and garlic sauce (62p per packet)
- 1 garlic clove (25p per bulb)
Heat the olive oil in a wok over a medium heat.
Prepare the mushrooms, spring onions, peppers, and garlic.
Add the mixed vegetables to the wok.
Once the cauliflower, broccoli, and carrots have softened – add in the peppers, mushrooms, and garlic.
Prepare the fresh prawns. Remove the dirt sacks by slitting the prawn (along the dirt sack which looks like a black string) and remove it with a knife (if you’re really unsure you can watch videos that show you how to do this. It’s not a necessary step, but it does make a difference to the taste of the prawns. I always find that prawns that haven’t had the dirt sacks removed taste rubbery.
Add the spring onions to the wok.
Add the sauce and prawns to the wok. The prawns should cook in 3 minutes
Serve – and enjoy!