Juicy prawns stir-fried with garlic and colourful vegetables in a light savoury sauce for a quick, protein-rich meal that is easy to prepare.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Prawns cook quickly and pair well with garlic, ginger and crisp vegetables. This version uses only a small amount of oil and a light savoury sauce, making it a practical option for a fast lunch or dinner.
Prawns cook very quickly, so avoid overcooking them. Use a hot pan, plenty of vegetables and just enough oil to keep the stir-fry light while still giving it good flavour and texture.
Mix the soy sauce, sesame oil, rice vinegar or lime juice, water and optional cornstarch in a small bowl.
Heat half the oil in a wok or non-stick pan over medium-high heat. Add the prawns, garlic, ginger and black pepper and cook for 2–3 minutes until the prawns turn pink. Remove and set aside.
Add the remaining oil, then stir-fry the broccoli, carrot, capsicum and snow peas or long beans for 3–4 minutes until bright and just tender.
Return the prawns to the pan, pour in the sauce and toss for 1–2 minutes until everything is evenly coated and heated through.
Serve immediately with a moderate portion of rice or noodles, or enjoy on its own for a lighter meal.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Shellfish can cause serious allergic reactions in some people. If you have a shellfish allergy, do not use prawns. Adjust portions, seasoning and ingredients according to your personal needs.
