Prawns and Cos Stir-Fry

Ingredients for Prawns and Cos Stir-Fry

• 80ml reduced-sodium chicken broth

• 45ml soy sauce

• 2 tablespoons rice vinegar (not seasoned)

• 1 tablespoon sugar

• 1 1/2 teaspoons cornflour

• 1/2 teaspoons dried hot red-pepper flakes for stir-fry

• 3 tablespoons vegetable oil

• 5 garlic cloves, forced through a garlic press

• 1 tablespoon finely chopped peeled fresh ginger

• 575g peeled and deveined large prawns (about 21 to 25 per pound), patted dry

• 2 cos hearts, cut crosswise into thirds

• Accompaniment: white rice

Stir together all sauce ingredients in a small bowl.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add prawns and stir-fry until almost cooked through, about 3 minutes. Add half of cos and stir-fry until it begins to wilt, then add remaining cos and stir-fry until just wilted and prawns are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.