Name: Spring veg & prawn stir-fry
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
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 carrot and parsnips, halved lengthways; 2 tbsp hoisin sauce; 200g pack frozen cooked prawn defrosted and drained; 3 spring onions sliced

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Spring veg & prawn stir-fry

Spring veg & prawn stir-fry

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 3.6 out of 5.3 ratingsRate

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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

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Omelette vegetable rolls

A star rating of 4.3 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

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 carrot

and parsnips, halved lengthways
2 tbsp hoisin sauce
200g pack frozen cooked prawn

defrosted and drained
3 spring onions

sliced

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Nutrition: per serving

kcal640
fat14g
saturates2g
carbs101g
sugars15g
fibre8g
protein33g
salt2.4g

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.

Recipe from Good Food magazine, May 2007

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A star rating of 3.6 out of 5.3 ratings

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