Petits pois à la chinoise

Simple Stir-fries

Is Chinese-French bistro a thing? Petits pois à la française is a classic French dish of braised peas and lettuce with bacon and onions, and frankly we should all make it more often.

That said, I've mixed things up a bit here and made a stir-fried version. I've added some prawns so that it will eat better with rice, and because these are the ingredients I have in the fridge/freezer right now, and because stir-fried lettuce is really one of my favourite things to eat.

I don't know if "Chinese-French bistro" is a thing but it should be.

  • Cooking time



  • 3 tbsp vegetable oil
  • 1 rasher middle bacon, sliced
  • 1 small brown onion, finely diced
  • 3 cloves garlic, sliced
  • 1 cup frozen baby peas
  • 200 g prawns, peeled, deveined and butterflied
  • 1 tbsp concentrated chicken stock
  • 1 tbsp Shaoxing wine
  • ½ tsp sugar
  • 1 head baby cos, leaves picked
  • 1 tsp potato starch mixed with ¼ cup cold water


  1. Heat your wok over medium heat, then add the oil and bacon and fry until golden. Add the onion and garlic and fry for about a minute until the onion starts to colour, then add the peas and a splash of water. Cook for about a minute, then add the prawns, stock, wine and sugar. Toss for a minute or two until the prawns are nearly cooked through, then toss through the lettuce and wilt. Taste, adjust seasoning and thicken any juices with as much of the starch mixture as necessary before serving.

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