Stir-Fried Szechuan Prawns with Bean Sprouts, Peppers and Gai Lan

These spicy prawns have lots of flavor from this easy to make homemade Szechuan sauce. Don't be scared by the long list of ingredients. This easy dinner comes together in only 30 minutes.

Slideshow: Stir-Fry Recipes
  • Total Time:
  • Servings: 4

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Ingredients

  • 3/4 cup jasmine rice
  • 1 1/2 cups water
  • 2 tablespoons finely minced ginger, divided
  • 5 cloves of garlic, minced, divided
  • 1/2 cup water
  • 3 tablespoons sesame oil
  • 2 tablespoons tomato paste
  • 4 Thai red chiles
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon palm sugar (or substitute brown sugar)
  • 1 teaspoon fish sauce
  • Salt
  • 1 tablespoon cornstarch
  • 32 medium sized prawns
  • 1 teaspoon vegetable oil
  • 1/2 cup gai lan (or bok choy or Swiss chard)
  • 2 yellow bell peppers, cut into 1-inch thick strips
  • 1 1/2 cups bean sprouts

How to make this recipe

  1. To serve, toss the prawns in 1/2 cup of the Szechuan sauce. Divide the rice between the bowls, top with gai lan and prawns. Serve the extra Szechuan sauce on the side.
  2. Meanwhile, add 1 tablespoon of ginger, 3 garlic cloves, water, sesame oil, tomato paste, chiles, 1 tablespoon of soy sauce, palm sugar and fish sauce to a blender and blend on high until completely smooth. Transfer the sauce to a small saucepan. Bring it to a boil then reduce the heat to medium and cook for 5 minutes. In a small glass mix the cornstarch with 1 tablespoon of cold water. Whisk this into the sauce and cook just until it begins to thicken. Remove from the heat.
  3. Bring a large pot of water to a boil. Drop in the prawns and cook for 1-2 minutes, or until they just turn pink. Be careful that you don’t overcook the prawns or they will turn chewy. Drain the prawns and set aside.
  4. Heat the oil in a large frying pan or wok over medium high heat. Add the gai lan and bell pepper and cook, stirring, for 2 minutes. Add the remaining ginger and garlic and cook for 1 minute. Stir in the bean sprouts and the remaining 1 tablespoon of soy sauce and cook for 1 more minute.
  5. To serve, toss the prawns in 1/2 cup of the Szechuan sauce. Divide the rice between the bowls, top with gai lan and prawns. Serve the extra Szechuan sauce on the side.
Contributed By Photo © Kristen Stevens Published April 2014

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