Recipes :Stir-fry prawns with peppers & spinach

This is a brilliant speedy supper for two. Pick up the ingredients on your way home

Ingredients

• 3 tbsp groundnut or sunflower oil
• 2 fat garlic cloves , sliced thinly
• 1 small red pepper , cored, deseeded and thinly sliced
• 200g pack raw peeled tiger prawns , defrosted and patted dry
• 2 tbsp soy sauce or Thai fish sauce
• 100g bag baby spinach leaves

1. Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
2. Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
3. Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

Per serving

269 kcalories, protein 21g, carbohydrate 7g, fat 18 g, saturated fat 3g, fibre 2g, salt 3,38 g