Ginger, sesame and chilli prawn & broccoli stir-fry
By Cassie Best
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
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Prep:5 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 274
-
fat 9g
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saturates 1g
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carbs 20g
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sugars 16g
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fibre 5g
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protein 26g
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salt 2.6g
Ingredients
- 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
Method
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.
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.
