Spicy cucumber salad
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken
Prawn & mushroom five-spice stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp sunflower oil
- 1 bunch spring onionsfinely sliced
- 2 celerysticks, cut into matchsticks
- 1 garlic clovecrushed
- ½ tsp Chinese five-spice powder
- 2cm piece gingergrated
- 175g chestnut mushroomsliced
- 250g Savoy cabbagefinely shredded
- 450g raw king prawn
- 4 tbsp low-salt soy sauce
- cooked wholewheat noodlesto serve
Nutrition: per serving
- kcal174low
- fat7glow
- saturates1g
- carbs5g
- sugars5g
- fibre4g
- protein23g
- salt2.3g
Method
step 1
Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
step 2
Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.
