Oyster Sauce Prawn & Vegetable Stir-Fry (GF & Low FODMAP)

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Indulge in a burst of vibrant flavours with our Prawn & Vegetable Stir-Fry recipe. Succulent prawns mingle with crisp, colourful vegetables in a sizzling wok, creating a dish that’s both wholesome and satisfying. Quick to prepare yet bursting with freshness, this stir-fry is perfect for busy weeknights and is a delightful nutritious meal that’s sure to please the whole family.

Recipe Benefits: Low FODMAP, Gluten Free, No Added MSG, Peanut Free, No Artificial Colouring or Additives.


Serves 4

250g prawns, peeled and deveined

2 Tbsp Mrs. Tran’s Kitchen Premium Oyster Sauce (gluten-free and low FODMAP)

2 Tbsp vegetable oil

2 Tbsp Shaoxing wine (omit for alcohol free)

½ cup chicken/vegetable stock or water

1 carrot, sliced

1 capsicum, sliced

100g snow peas, ends trimmed & string removed

1 small bunch bok choy, chopped

1 small can baby corn, drained & chopped

1 tsp corn starch (optional to thicken sauce)


1 small onion, sliced (omit for low FODMAP)

2 cloves garlic, minced (omit low FODMAP)

Sesame seeds, coriander or chopped spring onions for garnish.

Cooking Instructions

  1. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the optional onion and garlic if using, and sauté until fragrant, about 1-2 minutes.
  2. Add the prawns to the pan and cook until they turn pink and opaque, about 2-3 minutes. Remove from pan and set aside.
  3. Add the carrot, capsicum, snow peas, baby corn and Shaoxing wine (if using) to the pan and stir-fry for 1 minutes. Add stock/water and fry for another 1-2 minutes until the vegetables are tender-crisp.
  4. Add the bok choy to the pan and stir-fry for an additional 1-2 minutes until it wilts slightly. Add Mrs. Tran’s Kitchen Premium Oyster Sauce over the stir-fry and toss everything together until well coated and heated through. Add prawns back into the pan.
  5. Make a starch slurry to thicken sauce by mixing 1 teaspoon of corn starch with 1 tablespoon of cold water and mix well to dissolve. Add slurry to stir-fry and quickly mix to ensure all the sauce is thickened and stir-fry is glossy.
  6. Serve immediately with steamed rice or noodles and enjoy!

Optional: Garnish with chopped coriander/spring onions or sesame seeds for extra flavour and visual appeal.


  • Protein Options: Substitute the prawns with other proteins e.g. sliced chicken, tofu cubes, or thinly sliced beef.
  • Vegetables Options: Add or substitute different vegetables as desired. Cooking hard vegetables first and adding delicate veggies last.
  • Low FODMAP Version: Want the flavour without the onions & garlic? Use garlic & onion infused oil instead of vegetable oil.