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Spring veg & prawn stir-fry Recipe
Spring veg & prawn stir-fry
  • Cook Time: 5 mins
  • Serving: 2 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 640
  • Carbohydrate Content: 101g
  • Fat Content: 14g
  • Fiber Content: 8g
  • Protein Content: 33g
  • Saturated Fat Content: 2g
  • Sodium Content: 2.4g
  • Sugar Content: 15g

Spring veg & prawn stir-fry Recipe

By 2021-06-25

Spring veg & prawn stir-fry is a Stir-fry recipe for 2 people, takes only 35 mins; recipe has rice, sesame seed and vegetable oil.

Ingredients

  • Vegetable Oil - 1 tbsp vegetable oil or sunflower oil
  • Spring Onion - 3 spring onions, sliced
  • Hoisin Sauce - 2 tbsp hoisin sauce
  • Root Ginger - small knob of root ginger, peeled and cut into matchsticks
  • Prawn - 200g pack frozen cooked prawn, defrosted and drained
  • Rice - 200g brown rice
  • Sesame Seed - 1 tbsp sesame seed
  • Baby Carrot - 300g mixed baby carrot and parsnips, halved lengthways

Instructions

  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.
  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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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