Spring veg & prawn stir-fry
- Preparation and cooking time
- Serves 2
A quick and tasty stir-fry, perfect after a long day at work - you can prepare the rice ahead, if you like
- 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.
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.