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Prawn and vegetable stir-fry
Recipe by:
Ariana Klepac
A simple stir-fry that's ready in thirty minutes! Fresh prawns, crisp-yet-tender veggies, a hint of soy and the zing of ginger. Stir-frying is quick, so it limits nutrient loss. Fast food that's healthy too. Serve on white or brown rice.
Ready in 30 minutes
Saved as a favourite by 15 cook(s)
Ingredients
Serves: 4
- 1/3 cup reduced-salt soy sauce
- 3 tablespoons white wine
- 2 tablespoons cornflour
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 tablespoon vegetable oil
- 2 garlic cloves, finely chopped
- 500 g large raw prawns, peeled and deveined
- 250 g broccoli florets
- 1 large red capsicum, cut into strips
- 1 large yellow capsicum, cut into strips
- 120 g snow peas
- 100 g whole baby corn
- 1/2 cup sliced water chestnuts
- 4 spring onions, cut diagonally into 5 cm pieces
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Preparation method
Prep: 20 minutes | Cook: 10 minutes1.
Blend 2/3 cup water, the soy sauce, wine, cornflour and ginger in a small bowl until smooth. Set aside.
2.
Heat the oil in a large wok or large deep frying pan over medium-high heat until hot. Stir-fry the garlic until soft, about 2 minutes. Add the prawns and stir-fry until pink, about 3 minutes. Remove the prawns with a slotted spoon and set aside. Add the broccoli florets to the wok and stir-fry until they are bright green, about 2 minutes. Add the red and yellow capsicum strips and snow peas and stir-fry until they are just tender but still crisp, about 1 minute longer.
3.
Return the prawns to the wok. Add the baby corn, water chestnuts and spring onions. Pour in the sauce mixture and stir-fry until the sauce thickens and boils, about 1 minute. Serve.
COOK'S TIP
Stir-frying is an ideal method for cooking prawns. If cooked too long or at too high a temperature, prawns become unpleasantly dry and tough.
Provided by: Allrecipes
Last updated:
14 Aug 2012
Reviews
Moderately easy
This looks easy to cook! Love the rice!
I always liked going after recipes, and cooking dishes and dishes, and I recently bought a teflon pan which found quite easy to clean and use.
After some medical exams, and analisis, I found out that the problem was generated from a quite unexpected source!
After researching some aspects, I found out that teflon contains a chemical called per-flouro-octanoid-acid also known as PFOA, which can cause cancer.
If you over heat teflon coated pans, to 260 degrees Celsius, you get the risk of releasing that chemical...and this is a risk not worth taking.
So although teflon coated pans are easier to use, they imply high risks on our health...so it is advised that they be used properly.
So I want to warn you all, that no matter the dish, even indian dishes
such as prawn , dahiwali chicken curry it is important to be very carefull when using teflon pans.
Posted:
08 May 2011
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