Black Bean Prawns

Ingredients

• 2 red onions, finely sliced
• 2 garlic cloves, crushed
• 1 green and 1 red pepper, deseeded and sliced
• 110g chestnut mushrooms, sliced
• 200g fresh peeled prawns
• 100g Chinese cabbage, shredded
• 150ml black bean sauce
• 2 tbsps low-salt soy sauce
• 1 tbsp maple syrup
• zest and juice of 1 lemon
• freshly ground black pepper

Cooking Instructions

1. Preheat a non-stick wok, then dry-fry the onions and garlic over a high heat for 3-4 minutes, seasoning well with black pepper. Add the peppers and mushrooms and continue cooking for 1-2 minutes.
2. Stir in the prawns, cabbage and the black bean and soy sauce, maple syrup and toss well.
3. Once the prawns have changed colour, add the remaining ingredients, toss well and heat through before serving.
4. For a dinner option, serve with 1 blue portion pot (55g uncooked weight) or 1 red portion pot (144g cooked weight) basmati rice per person.

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