Spring veg & prawn stir-fry

Spring veg & prawn stir-fry

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Cooking time

Prep: 5 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 2

A quick and tasty stir-fry, perfect after a long day at work - you can prepare the rice ahead, if you like

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
640
protein
33g
carbs
101g
fat
14g
saturates
2g
fibre
8g
sugar
15g
salt
2.4g

Ingredients

  • 200g brown rice
  • 1 tbsp sesame seed
  • 1 tbsp vegetable oil or sunflower oil
  • small knob of root ginger, peeled and cut into matchsticks
  • 300g mixed baby carrots and parsnips, halved lengthways
  • 2 tbsp hoisin sauce
  • 200g pack frozen cooked prawns, defrosted and drained
  • 3 spring onions, sliced

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Method

  1. Boil the rice for 25 mins or until tender, drain, cool quickly under cold water, then drain again. Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside. Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 secs. Add the carrots, hoisin sauce and half a cup of water, then cover and cook over a high heat for 4 mins. Add the parsnips, re-cover and cook for another 3 mins.
  2. Tip in the rice and cook until piping hot. Throw in the prawns and spring onions for 1-2 mins until warmed through. Serve sprinkled with the toasted sesame seeds.

Recipe from Good Food magazine, May 2007

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