Prawn stir-fry with ginger

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Prawn stir-fry with ginger

Fiery ginger and flavoursome garlic make the perfect base for this dish

25 minutes

Serves 2

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

Stir-fries are a staple I grew up with, so here is one of my favourites. If you’re looking for a dish vibrant in both colour and flavour, this is the one to try.

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

Stir-fries are a staple I grew up with, so here is one of my favourites. If you’re looking for a dish vibrant in both colour and flavour, this is the one to try.

Ingredients

  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely diced
  • 2cm fresh ginger, peeled and grated
  • 1 carrot, peeled and cut into thin strips
  • 1 spring onion, cut into 3cm pieces
  • ½ red pepper, sliced
  • ½ green pepper, sliced
  • 8 mangetout
  • 4 mushrooms, wiped and sliced
  • ½ teaspoon allspice
  • 1 teaspoon dark brown sugar
  • 1 tablespoon reduced-salt soy sauce
  • 150g noodles (use wholewheat if available)
  • 150g cooked, peeled prawns

CALORIES: 421

FAT: 4.5g

5 A DAY: 2

SALT: 1.6g

SUGAR: 12.6g

Method

  1. Heat the two oils in a heavy-bottomed frying pan or wok, add the onion and stir until lightly brown, then add the garlic and ginger and cook for a further minute.
  2. Add the rest of the vegetables to the pan, stirring all the time, and cook for 3–4 minutes. Then add the allspice, sugar and soy sauce.
  3. Prepare the noodles according to the instructions on the packet. Drain and add to the wok, coating with the sauce.
  4. Stir in the prawns, heat through, then serve on a warmed plate and eat immediately.

Stir-fries make quick, easy and versatile meals. You can use thinly sliced lean meat, fish or tofu or, alternatively, increase the amount and variety of vegetables and go for a veggie option for a change.


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