An ancient form of Chinese cooking; stir-frying was developed in poor farming areas where there was a lack of fuel. The intense heat, built up from a small fire, cooks the thinly sliced food very quickly. The
heat seals in the food's nutrients, making it one of the healthiest ways to cook. Stir-frying has another advantage - only a small amount of oil is needed. Although it is possible to use an ordinary frying pan, a Chinese wok is best for stir-fry dishes, as its shape ensures that the heat is evenly distributed all over the pan. The subtle flavours of ginger and soy sauce in this recipe enhance the sea-fresh prawns. Serve with freshly cooked rice or noodles.
Preparation time : 15 minutes,
Cooking time : 5 minutes,
Calories per serving: 245
8 oz (225 g) peeled prawns
1 medium onion
6 oz (175 g) mangetout
1 large ripe mango
1 tablespoon vegetable or sesame oil
2 teaspoons grated fresh ginger
1 tablespoon dry sherry
1 tablespoon soy sauce
1 level teaspoon cornflour
1. Halve and thinly slice the onion. Top and tail the mangetout. Peel and slice the mango.
2. Heat the oil in a wok or large frying pan and stir-fry the onion and coarsely grated ginger for 2 - 3 minutes until just tender. Add the mangetout and prawns and stir-fry for 1 minute.
3. Add the mango, sherry and soy sauce, and fry for 1 minute while mixing the cornflour with 1 tablespoon of water.
4. Add the cornflour to the pan, cooking and stirring for another 1-2 minutes, until the sauce thickens.
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