Mushroom and prawn stir fry

Sunday 19th April 2020

Mushroom and Prawn Stir Fry

Server 2-3

4Tbsps. olive oil

2 carrots, cut into matchsticks

2 celery sticks, chopped

1 red onion, thinly sliced

100g button mushrooms, wiped clean and sliced

2 Tbsps. shredded white cabbage, optional

1 smallish aubergine, washed and chopped or sliced

1 Tsp. Very Lazy chopped Ginger, from a jar

1 Tsp. Very Lazy chopped Garlic, from a jar

½ Tsp. Lazy chopped Red Chillies, from a jar

Juice 1 small orange

2 Tbsp. soy sauce

5 Tbsps. chicken stock, made with boiling water and 1 chicken Oxo cube, crumbled

170g cooked, peeled king prawns

2 pineapple rings, from a can, drained and chopped




  1. Heat oil in a large deep frying pan, or wok.
  2. Add onion, celery and carrot.  Stir-fry for 3 minutes.
  3. Add mushrooms, cabbage, if using, aubergine, ginger and chilli.  Stir-fry, over high heat, for a further 3-4 minutes.
  4. Stir in garlic with all remaining ingredients.  Bring to a gentle simmer, stirring.  Don’t boil the prawns or they will toughen.  They only need to be warmed through.
  5. Taste and season with a little salt, if necessary.
  6. Serve with rice.


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