#prawnstirfry

Rose hips glow in the autumn light and there is a tinge of gold on the  beech leaves but the sun is still warm and it seems too soon to be thinking of casseroles so I decide on a prawn stir-fry for supper and begin chopping red peppers and a chilli to add fire together with a little ginger and plenty of soy sauce.  I’ll steam slices of broccoli for a touch of colour and serve it all on a bed of slippery noodles, scattering with toasted sesame seeds.

PRAWN STIR FRY for 4

 1 teaspoon cornflour

2 tablespoons light soy sauce

1 red chilli, finely slices

1 small red pepper, sliced

50g cup mushrooms, sliced

4 spring onions, sliced

2 cm root ginger, finely chopped

250graw king prawns, thawed

1 dessertspoon oyster sauce

Toasted sesame seeds

 Stir the soy sauce into the cornflour until smooth and mix in the prawns.  Heat a little rapeseed oil in a large frying pan or wok and fry the chilli, pepper, mushrooms and spring onions for a few minutes until becoming tender.  Add the ginger followed by the prawns.  Fry for a few minutes until the prawns are all pink and thoroughly cooked.  Stir in the oyster sauce.  If it is too thick add a little water.