Prawns with broccoli, bok choy & basil

    40 minutes

    One cup of cooked broccoli has more vitamin C than a fresh orange. Vitamin C enhances iron absorption, making lightly cooked broccoli an ideal companion for iron-rich poultry, seafood or meat.

    8 people made this

    Serves: 4 

    • 1 cup rice
    • Salt
    • 1 tablespoon olive oil
    • 4 spring onions, thinly sliced
    • 3 cloves garlic, crushed
    • 1 small red chilli, finely sliced
    • 1 tablespoon minced fresh ginger
    • 6 cups small broccoli florets (500g)
    • 1/3 cup chicken stock
    • 2 tablespoons soy sauce
    • 500g medium green prawns, peeled and deveined
    • 1/2 cup chopped fresh basil
    • 2 cups sliced bok choy

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring 2 1/4 cups water to the boil in a medium saucepan. Add the rice and a pinch of salt and reduce to a simmer. Cover and cook for 17 minutes or until the rice is tender.
    2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick frying pan over moderate heat. Add the spring onions, garlic, chilli and ginger and cook for 2 minutes or until the spring onions are tender.
    3. Add the remaining oil to the pan along with the broccoli, stirring to coat. Add the stock and soy sauce and cook, stirring frequently, for 3 minutes. Add the prawns, basil and bok choy, then cook for a further 3 minutes.
    4. Spoon over the rice and serve hot.

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    I cooked this today but used broccolini, zucchini and red capsicum. It was absolutely beautiful. Thanks for the very easy recipe  -  21 Oct 2012