PRAWN STIR FRY (SHRIMP)
Recipe video above. Dinner is sorted with these plump and juicy prawns in a classic ginger sesame Chinese stir fry sauce, with snow peas and broccolini. It's a Chinese restaurant standard!As with all stir fries, feel free to switch the vegetables for anything you've got!TOP TIP: The best way to ensure you don't overcook the prawns is to cook them first, remove, then add them back in at the end. Perfectly plump and juicy prawns, every single time!
Provided by Nagi
Number Of Ingredients 14
Steps:
- Steam broccolini: Steam broccolini until crisp-tender, about 2 - 3 minutes (remember it will cook more in the stir fry). Set aside to drain and dry.
- Stir Fry Sauce: Put all Stir Fry Sauce ingredients except water into a bowl. Mix until cornflour is dissolved. Then stir in water.
- Cook then remove prawns: Heat oil in a wok or large skillet on medium to medium-high heat. Add prawns and spread them in a single layer. Cook for 1 1/2 minutes, then turn and cook the other side for 1 minute until cooked through. Try not to make the prawns too golden (they are only lightly browned in stir fries). Remove prawns to a bowl. Set aside.
- Cook onion, garlic and ginger: Add more oil if the pan seems a bit dry. Still on medium-high heat, add onion and cook for 1 minute. Then add ginger and garlic and cook for another 1 minute until onion is starting to soften but not colour.
- Add snow peas, then broccolini: Add snow peas and toss until coated with oil. Then add broccolini and toss through.
- Add Sauce and thicken: Give the Sauce a stir (to dissolve cornflour settled at bottom), then pour into skillet. Cook, stirring, until sauce thickens to syrup consistency (about 1 minute) and coats the ingredients nicely.
- Add prawns back in: Then add the prawns back in (including any juices in the bowl). Toss for another 30 seconds until prawns are warmed through.
- Serve: Serve with rice!
Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 210 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPRING VEGGIE STIR-FRY
This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.
Provided by Cookie and Kate
Categories Side dish
Time 20m
Number Of Ingredients 11
Steps:
- In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
- Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
- Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
- Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.
Nutrition Facts : Calories 122 calories, Sugar 13.2 g, Sodium 753.6 mg, Fat 3.7 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 3.6 g, Protein 4 g, Cholesterol 0 mg
SPRING VEG & PRAWN STIR-FRY
A quick and tasty stir-fry, perfect after a long day at work - you can prepare the rice ahead, if you like
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 640 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 2.4 milligram of sodium
THAI PRAWN, GINGER & SPRING ONION STIR-FRY
This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 16
Steps:
- Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
- Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
- Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.
Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium
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