Name: Prawn and watercress stir-fry
Total time: 20 min
Yield: Serves 2
Ingredients: 1 tsp cornflour; 2 tbsp light soy sauce; 1 tbsp shaoxing or other rice wine; 4 tbsp made with ½ tsp of chicken powder or bouillon chicken stock; a pinch white pepper; 1 tsp sesame oil; 150g watercress; 2 tbsp vegetable oil; 3 spring onions sliced, green and white parts separated; thumb-sized piece ginger cut into matchsticks; 3 cloves garlic grated or crushed; 1 red chilli sliced; 165g raw peeled prawns; cooked noodles or steamed rice to serve

1 tsp cornflour
2 tbsp light soy sauce
1 tbsp shaoxing or other rice wine
4 tbsp made with ½ tsp of chicken powder or bouillon chicken stock
a pinch white pepper
1 tsp sesame oil
150g watercress
2 tbsp vegetable oil
3 spring onions
sliced, green and white parts separated
thumb-sized piece ginger
cut into matchsticks
3 cloves garlic
grated or crushed
1 red chilli
sliced
165g raw peeled prawns
cooked noodles or steamed rice
to serve

Method

step 1
Whisk together the cornflour and soy in a small bowl to make a smooth paste, then stir in the rice wine, stock, pepper and sesame oil until smooth. Cut the watercress stems into 3cm lengths, but keep the leaves whole.
step 2
Heat the vegetable oil in a work or deep frying pan over a high heat, and fry the spring onion whites for 30 seconds, then add the watercress stems, ginger, garlic and chilli. Stir-fry for 1-2 minutes or until the chilli and garlic start to smell fragrant. Toss in the prawns and watercress leaves, and toss for a few seconds, then add the sauce. Bubble for 1-2 minutes until the prawns are pink and the sauce has thickened slightly. Add cooked noodles and toss in the wok, or serve spooned over rice.