“A lovely, quick dish for a midweek meal. If you can’t find oyster mushrooms, use chestnut mushrooms instead,” says Mary Berry.

King Prawn and broccoli stir fry Mary Berry
(Georgia Glynn Smith/PA)
King Prawn and broccoli stir fry Mary Berry
Print Recipe
Nutrition Facts
King prawn and broccoli stir-fry with black bean sauce
Amount Per Serving
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 221mg74%
Sodium 2030mg88%
Potassium 522mg15%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 6g7%
Protein 24g48%
Vitamin A 514IU10%
Vitamin C 77mg93%
Calcium 161mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

King prawn and broccoli stir-fry with black bean sauce

A lovely, quick dish for a midweek meal
Cook Time8 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Calories: 231kcal
Author: Mary Berry

Ingredients

  • 2 tbsp sunflower oil
  • 2 large shallots very thinly sliced
  • 2 cm piece of fresh root ginger peeled and thinly sliced
  • 1 fresh red chilli deseeded and thinly sliced
  • 350 g peeled raw king prawns deveined
  • 250 g broccoli broken into tiny florets
  • 150 g oyster mushrooms thickly sliced
  • 6 tbsp black bean sauce
  • 2 tbsp dark soy sauce
  • Juice of 1/2 lemon
  • Salt and pepper

Method

  • 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 for about two minutes until starting to turn pink.
  • Tip in the broccoli and mushrooms, toss together using two spatulas and fry for two to three 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 for another two 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.

Nutrition

Calories: 231kcal | Carbohydrates: 14g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 221mg | Sodium: 2030mg | Potassium: 522mg | Fiber: 4g | Sugar: 6g | Vitamin A: 514IU | Vitamin C: 77mg | Calcium: 161mg | Iron: 4mg

Mary Berry’s Quick Cooking by Mary Berry, photography by Georgia Glynn Smith, published by BBC Books.

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