Rick Stein's chicken & prawn stir-fry with black bean sauce & coriander - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s chicken & prawn stir-fry with black bean sauce & coriander By You Magazine - September 5, 2021 I can’t claim this is an authentic Chinese recipe. It’s just something I make because the flavours of the black bean sauce, Chinese 5-spice and plenty of chilli appeal to me. I often cook this dish with strips of pork tenderloin, but most popular with my family is this chicken and prawn version. My vegetables vary – sometimes I use baby corn, sometimes courgettes. It’s really down to what you have in the fridge. James Murphy SERVES 6 1.3kg free-range chicken, boned and skinned, or 2 chicken breasts, 2 thighs and 2 drumsticks, boned and skinned 45ml sunflower oil 4 garlic cloves, chopped 10cm root ginger, peeled and sliced or grated 2 tbsp black bean sauce 1⁄2 tsp Chinese 5-spice 60ml Shaoxing wine or dry sherry 30ml soy sauce 1⁄2 tsp salt 1 tsp sugar 1 red pepper, sliced 2 red chillies, sliced 100g green beans, topped and tailed and cut in half 100g mangetout 100g button mushrooms, sliced 100g raw peeled prawns 100g bean sprouts 1 tbsp cornflour, mixed with a little water 30g coriander, roughly chopped 1 bunch spring onions, trimmed and sliced diagonally Steamed jasmine rice and chilli oil or soy sauce, to serve Cut the chicken into finger-sized pieces. Heat 3 tablespoons of the oil in a wok over a high heat. Add the garlic and ginger and stir-fry until fragrant and golden. Add the black bean sauce, Chinese 5-spice, Shaoxing wine or sherry, soy sauce, salt, sugar and chicken, then fry until the chicken is browned but not fully cooked through. Remove the chicken pieces with a slotted spoon and keep them warm. Add a little more oil if needed, then the red pepper, chillies, green beans, mangetout and mushrooms. Cook for a minute or so, then put the chicken back in the wok and add the prawns, bean sprouts and 100ml of water. Let the mixture bubble, add the cornflour paste and cook until the chicken is cooked through and the sauce has thickened to a silky, clear honey-like consistency that clings to the chicken. Stir in the coriander and spring onions and remove from the heat. Serve with steamed jasmine rice and chilli oil or soy sauce. TIP When making this, keep the chicken bones for stock. Now buy the book Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 19 September, go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved