Ginger, sesame and chilli prawn & broccoli stir-fry

Make our budget-friendly stir-fry with ginger, sesame and chilli prawns for a super-simple midweek meal. This speedy, low-fat supper makes a great dinner for two

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 274
  • fat 9g
  • saturates 1g
  • carbs 20g
  • sugars 16g
  • fibre 5g
  • protein 26g
  • salt 2.6g


  • 250g broccoli, thin-stemmed if you like, cut into even-sized florets
  • 2 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
  • 3 tbsp low-salt soy sauce
  • 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
  • cooked rice or noodles, to serve


  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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