Mary Berry’s Quick Cooking king prawn and broccoli stir-fry with black bean sauce is ready in under 20 minutes.
Mary Berry’s Quick Cooking king prawn and broccoli stir-fry with black bean sauce takes just eight minutes to cook and can be on the table in under 20 minutes. It’s a great alternative to ordering from the takeaway and can be served on its own for a low-carb option or with rice or noodles.
Mary explains: ‘A lovely, quick dish for a midweek meal. If you can’t find oyster mushrooms, use chestnut mushrooms instead. Black bean sauce is fermented black or yellow soya beans.’ The recipe is best made and served immediately and is not suitable for freezing.
- 2 tbsp sunflower oil
- 2 large shallots, very thinly sliced
- 2cm knob of fresh root ginger, peeled and thinly sliced (see tip)
- 1 fresh red chilli, deseeded and thinly sliced
- 350g peeled raw king prawns, deveined (see tip)
- 250g broccoli, broken into tiny florets
- 150g oyster mushrooms, thickly sliced
- 6 tbsp black bean sauce
- 2 tbsp dark soy sauce
- juice of ½ lemon
Heat a large frying pan or wok until very hot. Add the oil, shallots,ginger and chilli and stir-fry over a high heat for 30 seconds. Push the vegetables to one side of the pan, then season the prawns with salt and pepper and add them to the centre of the pan. Fry or about 2 minutes until starting to turn pink. Tip in the broccoli and mushrooms, toss together using two spatulas and fry for 2–3 minutes.
Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss everything together well. Stir-fry or another 2 minutes until the prawns are cooked and the broccoli is just tender but still crunchy.
Serve piping hot on its own or with rice or noodles.
Extracted from Mary Berry’s Quick Cooking by Mary Berry (BBC Books, £22).
Top tip for making Mary Berry’s king prawn and broccoli stir-fry with black bean sauce
To peel a small knob of root ginger, which can be a bit tricky to handle, take a teaspoon and scrape away the skin – it will come off easily. Also, using raw prawns makes all the difference to this dish. If you use cooked prawns, they can become rubbery and lose their flavour.