Prawns with broccoli, bok choy & basil
(1)
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.
Janet Mitchell
7 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- 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.
- 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.
- 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.
- Spoon over the rice and serve hot.
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Reviews and Ratings
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(1)
Reviews in English (1)
4
I cooked this today but used broccolini, zucchini and red capsicum. It was absolutely beautiful. Thanks for the very easy recipe - 21 Oct 2012
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