- 250g broccoli, thin-stemmed if you like, cut into even-sized florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
- 3 tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 garlic clove, crushed
- 1 red chilli, a little thinly sliced, the rest deseeded and finely chopped
- 2 tsp sesame seeds
- ½ tbsp sesame oil
- 200g raw king prawns
- 100g beansprouts
The two most common beansprouts are the green-capped mung bean…
- cooked rice or noodles, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min – it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
Toast the sesame seeds in a dry wok or large frying pan. When they’re nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.