“A lovely, quick dish for a midweek meal. If you can’t find oyster mushrooms, use chestnut mushrooms instead,” says Mary Berry.
2tbsp sunflower oil2 large shallots, very thinly sliced2cm knob of fresh root ginger, peeled and thinly sliced1 fresh red chilli, deseeded and thinly sliced350g peeled raw king prawns, deveined250g broccoli, broken into tiny florets150g oyster mushrooms, thickly sliced6tbsp black bean sauce2tbsp dark soy sauceJuice of 1/2 lemonSalt and pepper
1. Heat a large frying pan or wok until very hot. Add the oil, shallots, ginger and chilli and stir-fry over a high heat for 30 seconds. Push the vegetables to one side of the pan, then season the prawns with salt and pepper and add them to the centre of the pan. Fry for about two minutes until starting to turn pink.
2. Tip in the broccoli and mushrooms, toss together using two spatulas and fry for two to three minutes.
3. Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss everything together well. Stir-fry for another two minutes until the prawns are cooked and the broccoli is just tender but still crunchy.
4. Serve piping hot on its own or with rice or noodles.
Extracted from Mary Berry’s Quick Cooking by Mary Berry, photography by Georgia Glynn Smith, published by BBC Books, priced £22. Available now.