Stir-Fried Szechuan Prawns with Bean Sprouts, Peppe

Name: Stir-Fried Szechuan Prawns with Bean Sprouts, Peppers and Gai Lan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup jasmine rice; 1 1/2 cups water; 2 tablespoons finely minced ginger, divided; 5 cloves of garlic, minced, divided; 1/2 cup water; 3 tablespoons sesame oil; 2 tablespoons tomato paste; 4 Thai red chiles; 2 tablespoons soy sauce, divided; 1 tablespoon palm sugar (or substitute brown sugar); 1 teaspoon fish sauce; Salt; 1 tablespoon cornstarch; 32 medium sized prawns; 1 teaspoon vegetable oil; 1/2 cup gai lan (or bok choy or Swiss chard); 2 yellow bell peppers, cut into 1-inch thick strips; 1 1/2 cups bean sprouts

Servings: persons

3/4 cup jasmine rice
1 1/2 cups water
2 tablespoons finely minced ginger, divided
5 cloves of garlic, minced, divided
1/2 cup water
3 tablespoons sesame oil
2 tablespoons tomato paste
4 Thai red chiles
2 tablespoons soy sauce, divided
1 tablespoon palm sugar (or substitute brown sugar)
1 teaspoon fish sauce
Salt
1 tablespoon cornstarch
32 medium sized prawns
1 teaspoon vegetable oil
1/2 cup gai lan (or bok choy or Swiss chard)
2 yellow bell peppers, cut into 1-inch thick strips
1 1/2 cups bean sprouts

1
To serve, toss the prawns in 1/2 cup of the Szechuan sauce.
2
Divide the rice between the bowls, top with gai lan and prawns.
3
Serve the extra Szechuan sauce on the side.
4
Meanwhile, add 1 tablespoon of ginger, 3 garlic cloves, water, sesame oil, tomato paste, chiles, 1 tablespoon of soy sauce, palm sugar and fish sauce to a blender and blend on high until completely smooth.
5
Transfer the sauce to a small saucepan.
6
Bring it to a boil then reduce the heat to medium and cook for 5 minutes.
7
In a small glass mix the cornstarch with 1 tablespoon of cold water.
8
Whisk this into the sauce and cook just until it begins to thicken.
9
Remove from the heat.
10
Bring a large pot of water to a boil.
11
Drop in the prawns and cook for 1-2 minutes, or until they just turn pink.
12
Be careful that you dont overcook the prawns or they will turn chewy.
13
Drain the prawns and set aside.
14
Heat the oil in a large frying pan or wok over medium high heat.
15
Add the gai lan and bell pepper and cook, stirring, for 2 minutes.
16
Add the remaining ginger and garlic and cook for 1 minute.
17
Stir in the bean sprouts and the remaining 1 tablespoon of soy sauce and cook for 1 more minute.
18
To serve, toss the prawns in 1/2 cup of the Szechuan sauce.
19
Divide the rice between the bowls, top with gai lan and prawns.
20
Serve the extra Szechuan sauce on the side.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup jasmine rice, 1 1/2 cups water, 2 tablespoons finely minced ginger, divided, 5 cloves of garlic, minced, divided, and more.

Yes, Stir-Fried Szechuan Prawns with Bean Sprouts, Peppers and Gai Lan falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Szechuan Prawns with Bean Sprouts, Peppers and Gai Lan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions