Watercress and Prawn Stir-Fry
Watercress and Prawn Stir-Fry



  • 1 tsp cornflour
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 4 tbsp stock made with ½ tsp chicken stock powder
  • 1 tsp sesame oil
  • 150g watercress
  • 2 tbsp veg oil
  • 3 sliced spring onions
  • Thumb-sized piece of ginger, chopped
  • 3 crushed garlic cloves
  • 175g peeled prawns
  • 1 red chilli, sliced
  • Cooked noodles, to serve
  • Whisk together the soy and cornflour to make a smooth paste, then stir in the rice wine, sesame oil and stock. Cut the watercress stems into lengths, and leave the leaves whole.
  • Heat the oil in a wok and fry the white parts of the spring onions for 1 min, then add the watercress stems, garlic, chilli and ginger. Stir fry for 2 mins, then toss in the watercress leaves and prawns, followed by the sauce. Bubble for 2 mins to cook the prawns, then add the cooked noodles and toss together before serving.
20 mins
2 serving

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