Being with a chef means that not only you need to constantly watch out for your waist line (trust me, it is extremely difficult), but you also learn to cook with whatever ingredients are available in your fridge. Right after I came home from the supermarket yesterday, I realised I was out of soy sauce and salt. So I decided to whip up something quick instead of making my way back to the store.
This is a perfect recipe to clear out leftover ingredients on a lazy day. You can swap the veggies with any greens that is left in the kitchen, and the prawns with that half a packet of minced meat left in the fridge.
Ingredients (serves 2-3):
1. 2 cloves of garlic (optional), diced
2. 300-350 grams of peeled prawns
3. 350-400 grams of mixed vegetables (in this case, mushrooms, red capsicum, shallots, and cabbage), chopped
4. 1 tablespoon of vegetable oil
5. 1 tablespoon of chilli bean sauce
6. 1.5 tablespoons of sweet soy sauce
1. Heat 1 tablespoon of vegetable oil in pan. Saute garlic and ½ tablespoon of chilli bean sauce over medium heat. As chilli bean sauce contains garlic itself, you can get away with just sauteing the sauce when you are running out of garlic. Make sure not to burn it though.
2. Add prawns and cook until they just turn red.
3. Remove prawns and set aside. Add mushrooms and red capsicum (or any veggies that require a longer cooking time), and stir-fry for a minute. Add the rest of the veggies and keep cooking for another minute or two.
4. Put the prawns back to the pan. Add ½ tablespoon of chilli bean sauce and 1.5 tablespoons of sweet soy sauce. Keep stir-frying for 1.5 minutes. Serve hot as a side with some brown rice or quinoa, and you have a tasty prawn dish to go! 😉
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