Spring veg and prawn stir-fry
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
- Prep: 5 mins
Cook: 35 mins - Serves 2
- Easy
Ingredients
- 200g brown rice
- 1 tbsp sesame seed
- 1 tbsp vegetable oil or sunflower oil
- small knob of root ginger, peeled and cut into matchsticks
- 300g mixed baby carrots and parsnips, halved lengthways
- 2 tbsp hoisin sauce
- 200g pack frozen cooked prawns, defrosted and drained
- 3 spring onions, sliced
Veg
If you can’t get hold of any baby
carrots or parsnips, use large
ones cut into thumb-thick slices instead.
Baby turnips are in season in May add
them along with the parsnips.
Method
-
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.
from 999999999999 http://ift.tt/1Nwrwuy
