Lunch/Dinner Teriyaki Prawn Stir Fry
Serves : 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients
- Vegetable oil spay
- 1 red onion, thinly sliced
- 4 spring onions, roughly chopped
- 2 garlic cloves, crushed or finely grated
- 5cm piece ginger, peeled and finely chopped
- 2 peppers, seeded and finely sliced
- ½ small head broccoli, cut into small florets, and stalk sliced thinly
- 400g cooked king prawns
- 2 carrots, peeled then peeled into strips
- 160g frozen peas
- 2 tbsp teriyaki sauce
- 1 tbsp chilli sauce
- 2 x 250g microwaveable brown basmati rice
- 1 lime, zested and juiced
- 15g roasted unsalted peanuts, roughly chopped
Nutrition
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Method
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First of all, make sure that you chop up all the veg so that it’s ready to go before you start cooking. Set a kettle to boil.
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Heat a large wok until hot. Spray the vegetable oil then add the red onion and stir fry for 2 minutes until just softened.
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Add the spring onions, garlic and ginger and stir-fry for 1 minute, then add the red peppers and stir-fry for 2 minutes.
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Add the broccoli and 200ml of boiling water and bring to a simmer. Cover with a lid and steam for 2 minutes.
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Stir in the prawns, carrots, peas, teriyaki and chilli sauces then cover with a lid ansd cook for another 2-3 minutes until hot through, stirring occasionally.
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Meanwhile, heat the basmati rice according to pack instructions in the microwave.
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Stir the lime zest and juice and scatter the peanuts over the top.
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Divide the rice between serving plates and top with the stir-fry.
