Thanks to @LodgeinKippford via Twitter.

This is tasty, healthy, nutritious and quick and easy to make and the Chilli Lime and Ginger gives it a real kick and an authentic Chinese flavour.

Serves 2
Takes about 15 mins


  • About 150g cooked King Prawns or cubed Tofu (for a vegan/vegetarian option)
  • 4 large cloves of garlic
  • Large onion
  • Red pepper
  • Yellow Pepper
  • Knob of Butter
  • 2 tblsp oil suitable for high temperatures (I use Organic Scottish Rapeseed)
  • Fish sauce
  • Soy sauce
  • Chinese 5 spice
  • 1 heaped tsp Galloway Chillies - Chilli, Lime and Ginger - strength to taste (we used hot)

Selection of stir fry veg:

  • 4 baby sweet corn 
  • Handful of mange tout or sugarsnap peas
  • 1 courgette (cut into long slices)
  • Be creative and aim for good texture and colour selection: red, green, yellow, orange etc


  • Big frying pan or wok
  • Silicon spatula or other heat proof implement.
  • Sharp knife.


  • Heat the oil in the big frying pan/wok
  • Slice onions and peppers in long chunky strips.
  • Then fry in the oil at a high heat till lightly browned. Keep turning.
  • Meanwhile chop the other veg into bite sized pieces and peel and chop the garlic.
  • Turn down to medium heat and fry for about 4 mins till soft and a bit caramelised.
  • Add the other veg and fry for a further 4 mins.
  • Add 1 teaspoon of Galloway Chillies - Chilli, Lime and Ginger, half a teaspoon of Chinese 5 spice and a splash of Fish sauce to taste (I use 2 tblsp) You can use soy sauce as well or instead of, and turn well.

Then you have two options:

  • Quick method - Turn the heat to low (so the garlic does not brown and the prawns don't over cook) and add the prawns (tofu) and garlic. Cook for 2/3 minutes till warmed through. Taste. Add more 5 Spice and Fish sauce to taste. Serve.

Best method - In a separate small frying pan, on a low heat gently fry the garlic in the butter (don't let it brown) for 2/3 mins, then add the prawns and gently fry in the garlic butter for a few mins (till thoroughly warmed through) then serve as a topping to the veg finished and served as in the quick method.

For a vegetarian/vegan option omit the prawns, butter and fish sauce and replace with cubed tofu.
You can bulk with noodles and or beansprouts if you like.

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