Ginger, sesame and chilli prawn & broccoli stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 250g broccolithin-stemmed if you like, cut into even-sized florets
- 2 balls stem gingerfinely chopped, plus 2 tbsp syrup from the jar
- 3 tbsp low-salt soy sauce
- 1 garlic clovecrushed
- 1 red chillia little thinly sliced, the rest deseeded and finely chopped
- 2 tsp sesame seeds
- ½ tbsp sesame oil
- 200g raw king prawns
- 100g beansprouts
- cooked riceor noodles, to serve
Nutrition: per serving
- kcal274
- fat9glow
- saturates1g
- carbs20g
- sugars16g
- fibre5g
- protein26g
- salt2.6g
Method
step 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.
step 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.
