Stir-fry recipe for 2 people, takes only 35 mins; recipe has rice, sesame seed, vegetable oil, root ginger, baby carrot, hoisin sauce, prawn and spring onion.
Spring veg & prawn stir-fry
Course: Stir-fry
Servings
2
servings
Prep time
5 mins
Ingredients
- Rice: 200g brown rice
- Sesame Seed: 1 tbsp sesame seed
- Vegetable Oil: 1 tbsp vegetable oil or sunflower oil
- Root Ginger: small knob of root ginger, peeled and cut into matchsticks
- Baby Carrot: 300g mixed baby carrot and parsnips, halved lengthways
- Hoisin Sauce: 2 tbsp hoisin sauce
- Prawn: 200g pack frozen cooked prawn, defrosted and drained
- Spring Onion: 3 spring onions, sliced
Directions
- 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.
- 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.
