Ginger, sesame and chilli prawn & broccoli stir-fry

Nutrition and extra info

Nutrition: per serving

  • kcal274
  • fat9g
  • saturates1g
  • carbs20g
  • sugars16g
  • fibre5g
  • protein26g
  • salt2.6g
  • Ingredients
  • Method
  • Ingredients

  • 250g broccoli, thin-stemmed if you like, cut into even-sized florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
  • 3 tbsp low-salt soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 garlic clove, crushed
  • 1 red chilli, a little thinly sliced, the rest deseeded and finely chopped
  • 2 tsp sesame seeds
  • ½ tbsp sesame oil
  • 200g raw king prawns
  • 100g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • cooked rice or noodles, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • Method

    1. Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min – it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.

    2. Toast the sesame seeds in a dry wok or large frying pan. When they’re nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.

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