Szechuan Seafood Stirfry
Forking Foodie
Forking Foodie
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Ingredients

  • 300 g of lovely large king prawns instead
  • 350-400 g ready prepared stir
  • 1 tsp Szechuan / Sichuan peppercorns [7]
  • 5 spring onions (scallions), green parts only [2]
  • ¼ tsp fine (sea) salt
  • 2 tsp neutral oil [90]
  • 1 garlic clove, finely chopped [6]
  • 1 tsp of finely chopped ginger (or more if you love ginger!) [2]
  • 4 spring onions, sliced (use 4 of the remainder from above) [14]
  • 1 large red chilli de-seeded and chopped [7]
  • 350-400 g stir-fry vegetables - you can use ready prepared, or use the mangetout, sweetcorn, mushrooms and bamboo as follows:
  • 80 g mangetout (or snow peas) [30]
  • 60 g baby sweetcorn (about 5) cut into bite size pieces [14]
  • 100 g straw mushrooms (drained weight, you can buy them tinned from oriental stores, or use plain sliced white mushrooms, or oyster) [16]
  • 120 g bamboo shoots (from a 225g tin, drained weight) [16]
  • 200 ml of chicken stock (e.g. Knorr Touch of Taste) [10]
  • 150 g small cooked, peeled coldwater prawns (defrosted if frozen - weighed frozen, hence the low calories) [98]
  • 150 g squid sliced into 5mm rings (defrosted if frozen) [135]
  • 1 x 15ml tbsp of cornflour (cornstarch) [36]

Instructions

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