The Fat Lass Stir Fry

No, I said Fat Lass, not fatless. As I have mentioned before, the Mrs Portly title has become something of a self-fulfilling prophecy.

Witness the tea towel sent to me for Christmas by a former good friend in the US:

Image of a tea towel featuring a fat woman

There’s an awful lot of cheese and cream still in the fridge so I’m not yet – as my father in law used to say – banting.

But this stir-fry is low in calories and handy for anyone who may, like me and Spring, be busting out all over.

If you want to bulk it out you can add some noodles but it’s more filling than it looks.

The Fat Lass Stir Fry


Image of ingedients scribbled on the back of an envelope

My sophisticated cooking notes

A large thumb (about 3-4″) of root ginger, peeled and very finely chopped

4-5 garlic cloves, peeled and finely chopped

A bunch of spring onions, the white parts finely sliced, the green tops sliced on the diagonal and retained for a garnish

1 stalk of lemongrass, outer leaves discarded, white centre part very finely chopped

1/2 to 1 chilli, deseeded and finely chopped (you want a buzz of heat but it shouldn’t dominate)

4-5 chestnut mushrooms, wiped and sliced

1 x 140 g tin of mixed water chestnuts and bamboo shoots, the water chestnuts sliced in half horizontally

Image of raw ingredients

Half a red pepper and half a yellow pepper, deseeded and sliced thinly

Two big handfuls of bean sprouts

150 g raw king prawns

Light soy sauce

Sweet chilli sauce

1 tbsp of Malay chilli and shallot oil or olive oil with a dash of sesame oil

A quantity of noodles (optional), cooked according to the directions on the packet, rinsed in cold water


Image of stir fry ingredients being tossed in a wok

Make sure all the ingredients are prepared and to hand.

Heat the oil in a wok and throw in the ginger, garlic, the white part of the spring onions, the chilli and the lemongrass. Stir fry briskly for one minute.

Add the prawns and stir fry until turning pink.

Throw in the peppers and mushrooms and stir fry for one minute.

Add the beansprouts, water chestnuts and bamboo shoots and stir fry until heated through but still crisp.

Add the noodles at this point if using and heat through.

Throw in a dash of soy sauce and a dash of sweet chilli sauce, allow to bubble up briefly, stirring, then garnish with the spring onion tops and serve.

Image of stir fry served in a bowl

If you want to increase the heat quotient, supply a small dish of Chillies in Soy or make it fresh by simply chopping some chillies into dark soy sauce. Him Outdoors contends that eating chillies makes you feel more full. Well, it’s worth a try.


18 thoughts on “The Fat Lass Stir Fry

  1. I love this. I did some dry fried salt and pepper prawns last weekend in an effort to reduce the lard quotient. It didn’t work. Not when I am responsible for ‘portion control’.

  2. This looks really delicious.. I’ll definitely try this now that I’ve re-discovered my wok (‘misplaced’ during 2 house moves).. As ever, thank you, Linda!

    • As ever, thank you, Arax! One of the best gadgets we ever bought (and we’re suckers for gadgets) was an electric wok. Our excuse was that we have an Aga which doesn’t keep a consistently high heat. I have to say it’s an extremely useful bit of kit.

Leave a Reply