Spring veg & prawn stir-fry

Spring veg & prawn stir-fry

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal640
fat14g
saturates2g
carbs101g
sugars15g
fibre8g
protein33g
salt2.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
VEG

If you can’t get hold of any baby carrots or parsnips, use large ones cut into thumb-thick slices instead. Baby turnips are in season in May add them along with the parsnips.

Goes well with

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    Rating: 5 out of 5.2 ratings
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