delicious UK – April 2018

deliciousmagazine.co.uk 41

inspiration.

Hugh’s prawn, cabbage &

sichuan pepper stir-fry

SERVES 4. HANDS-ON TIME 20 MIN

NEXT

TIME

Vary the veg in the stir-fry

accordingtowhat’sin

season/your fridge, or swap

theprawnsforchickenor beef

strips, if you prefer.

• Rapeseed oil for frying
  •1redpepper,finelysliced


• 1onion,finelysliced
  •½broccolihead,cutintoflorets
  •¼savoycabbage,shredded
  •200gchestnutmushrooms,sliced


• 300g fresh (or cooked) medium
  egg noodles


• 350g sustainable raw peeled
  kingprawns
  •200gfirmtofu,cutinto1cmslices


• 200g beansprouts, soaked in cold
  water for a few minutes to refresh


• Lime wedges to serve

FORTHE DRESSING

•1garlicclove,crushed

•1tspsichuanpepper,finely

ground in a pestle and mortar

•1redchilli,finelychopped

• 3 tbsp shaoxing rice wine (from
  the world food section of large
  supermarkets)
  •4tbspsoysauce, plus extra


• 1 tbsp honey


• 2cm piece fresh ginger, grated

1 Mix all the dressing ingredients in

asmallbowlandsetaside.Heata

largewokwithagoodglugofoil,add

thepepperandonionandstir-fryfor

2-3 minutes until softening.

2 Add the broccoli, cabbage and

mushrooms, then stir-fry for a

few more minutes until starting

tosoften. Add the dressing,

noodles, prawns and tofu and

stir-fry for a final 4-5 minutes

untileverythingissteaminghot,

crunchy but cooked through.

Stirinthebeansproutsandserve

withextra soy sauce and lime

wedges for squeezing.

PER SERVING414kc al s , 13. 2g f at

1.6g saturated), 32.9g protein,

6.5gcarbs(13.6gsugars),

.6g salt, 9.2g fibre →

DEPUTY CHIEF SUB EDITOR HUGH THOMPSON

Myfavouritetoolsareascorchedwoodenspatula,a6-inch
Sabatierknifeandawok.Thespatulaattacheditselftomesomehow
onamovefromoneflattoanotherandwe’vebeeninseparablesince.
Cookingwithoutitfeelsawkward.Theknifewasapresentfrommy
mum because I’d shown an interest in cooking. It’s not sharp at all
nowandthetipisbent,butit’sstillmygo-tocutter.Itjustfeelsright
inthehand.AndthewokIboughtin1989inLondon’sChinatown.It
seemedexoticandalthoughitwascheapitwasmine.Itmarked a move from student
lifetobeinganadult(sortof).Ispenttimeseasoningit
anddespitebeingunsureaboutthe‘neverwashing wit
soap’(Ididoccasionally),overtheyearsithas
developedablacknon-stickpatina.NowIrinseitin
water,dryit,thenIoilthepanandputitbackinto its
specialplaceforoldwoksinthecupboard.
OneofmyfoodmemoriesasachildisofGranny
Thompson’s sulphurous smelling cabbage. Maybe I’m
imaginingitbutIsuspectshewouldputtheSunday
greens on to cook before going to Mass, returning to
find the windows all steamed up and the greens cooked
toadullsludge.Avisitdidhaveitsrewards,though.
AfterlunchPopwouldalwayspulloutatinoflarge,
jaw-stickingtoffeesandofferthemaround.
Thisstir-fryusescabbage(cookedforjustafew
minutes)togreateffect.ImissGranand Pop but
I don’t miss the sulphurous cabbage.

Gran

and Pop

in Dublin

APANFOR

ALL SEASONS

Hugh’s quick

stir-fry