King Prawn Stir Fry with Tender stem Broccoli, Sugar Snap Peas and a sugar free Sweet Chilli sauce.
I think this was the dish that first sparked my love for stir fries. I fill my wok with veg at least 4 times a week because there is an endless combination of possibilities. For this one, I chose to add King Prawns a healthy source of protein. If you don't eat fish you can swap this for chicken or if you are vegetarian/vegan you can omit it all together as I usually do. When I first started eating stir fries I was using packet sauces for convenience, that was until I saw how much sugar goes into them! Now I make my own and I can make sure they're all sugar free.
The sweetener I use in this recipe is Sucralose, this can be substituted for any sweetener whether artificial or natural, if you are using honey as a sweetener I would suggest omitting some or all of the corn flour, if you try this be sure to let me know how it goes in the comments!
The sauces in my recipes are perfect for batch cooking and the majority, like this one can be portioned out and frozen making this an ideal quick after work meal that won't leave you wishing you had a maid. Sauces should keep in the fridge for up to two weeks, if you're freezing this sauce remember to take it out of the freezer 12-24 hours before you need it to avoid disappointment, there has been so many times I've forgotten and had to try and speed defrost in the microwave but it never seems to come out as nice.
As always I try to work out my recipes so they show 1 large portion as I only have myself to feed at dinner times so please bear this in mind if you are feeding multiple mouths, you may need more. If you don't have fresh ingredients, dried or frozen work pretty well too!
♥100g of peeled, cooked Prawns
♥150g of Sugar Snap Peas
♥150g Tender stem broccoli
♥1 small red chilli (use half if you don't like much spice)
♥1 clove of garlic (chopped or crushed)
♥1 teaspoon of ginger (I generally prefer powdered to fresh but either is fine)
♥125ml of water
♥ 1.5 tablespoons of cornflour (all purpose flour works)
♥ 60ml of light soy sauce (or coconut aminos/tamari)
♥ 60ml of apple cider vinegar
♥ 4 tablespoons of Sweetener
1. Take your water and flour and mix into a slurry in a small bowl and set it to one side, I do this first so that when I'm combining the rest of the sauce ingredients I don't forget and add them in with everything else before cooking.
2. Combine the chilli, garlic, ginger, soy, sweetener and vinegar in a saucepan, heat on low and slowly bring to a boil, then reduce to a simmer and add in your cornflour slurry. Continue to heat gently until the sauce starts to thicken, this should take around 5 minutes.
3. When the sauce has reached desired thickness, set the sauce to one side, I like to keep it in the saucepan at the back of the hob so that it stays warm. If you're batch making the sauce for storing or freezing then remove to cool now.
4. Now grab a wok, chuck in your peas and broccoli and heat on high either with a spoonful of oil or if you're oil-free, a splash of water to stop things sticking and burning(don't tell a chef I said that, they might cry)
Generally, it is suggested to stir fry veg for 4-5 minutes just to warm it up but still leave it crunchy; however, I prefer veg a bit softer so I leave it for closer to 9-10 minutes.
5. When your veg is about cooked to your liking, add in the already cooked prawns and your sauce which should still be warm and not require much reheating, stir for 1 minute until everything is combined and coated in sauce and then serve.
6. Let me know how much you like this recipe in the comments!