Looking for a quick and easy stir-fry dinner to make for a midweek meal? Our stir-fried prawns with pak choi, ginger and mangetout beans will hit the spot.
You can serve it with steamed basmati or jasmine rice, or cooked egg noodles for a heartier meal.
We've used garlic, lemongrass, kaffir lime leaves, red chilli, fresh ginger, Thai fish sauce, lime juice and freshly ground coriander seeds for an aromatic saucy finish to this dish.
Want your stir fry to taste just like your local takeaway joint? Follow our top tips to make sure it tastes restaurant worthy.
For a drinks pairing, we'd suggest an icy cold beer, or a glass of our winning Chardonnay.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
165
Ingredients
225g
pak choi or Chinese mustard cabbage
2Tbsp.
vegetable oil
2
cloves garlic, peeled and thinly sliced
1
lemongrass, cut in half and bruised
2
kaffir lime leaves, torn into small pieces
1
red onion, thinly sliced
1
red chilli, de-seeded and thinly sliced
4 cm piece fresh root ginger, peeled and cut into long thin shreds
1Tbsp.
coriander seeds, lightly crushed
450g
large raw prawns, peeled and de-veined (see tip, below)
175g
mangetout, halved diagonally
30ml
Thai fish sauce
juice of 1 lime
1
fried sliced red chilli, de-seeded, to garnish
Directions
Step 1
Trim the pak choi or Chinese mustard cabbage, discarding damaged or discoloured leaves. Tear leaves into manageable sized pieces.
Step 2
Heat the oil in a wok or large frying pan. Add the garlic, lemongrass, lime leaves, onion, chilli, ginger and coriander, and stir fry for 2min.
Step 3
Add the prawns, mangetout and pak choi or Chinese mustard cabbage and stir fry until the vegetables are cooked but still crisp and the prawns are pink and opaque, about 2–3min.
Step 4
Add the Thai fish sauce and lime juice, and heat through for 1min. Discard lemongrass. Serve immediately while the vegetables are crisp. Garnish with sliced red chilli and serve with steamed jasmine rice or egg noodles.
GH TIP
If using cooked prawns instead of raw, add with the lime juice and heat for 1min at step 3.
Per Serving:
Calories: 165
Total fat: 6 g
19 of the best Chinese-inspired recipes to celebrate Lunar New Year 2025
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
