Packed with colourful vegetables, juicy prawns and warming ginger, this quick Chinese-style stir-fry is fresh, comforting and full of flavour. Tossed in a light savoury sauce with just a hint of sweetness and chilli, it’s an easy weeknight meal that comes together in under 30 minutes.
Serves 3
Ingredients:
1 cup rice, uncooked
2 Tbsp olive oil
1 carrot, peeled, sliced
1 capsicum, chopped
1 small onion, sliced
3 garlic cloves, sliced
1 small courgette/zucchini, sliced
1½ Tbsp ginger, grated
pinch of chilli flakes
250g deveined, raw prawns
2 Tbsp soy sauce
1 tsp potato flour
⅔ cup (160ml) water
1 Tbsp coconut palm sugar
Method:
Cook the rice according to the instructions on the packaging.
In a wok (or large frying pan), heat 1 Tbsp oil. Sauté the carrots, capsicum and garlic for 3 minutes. Then add zucchini and continuously stir for about 5 minutes. Add ginger and season with salt and chilli.
Move the vegetables to the edge of the pan. Add in the remaining 1 Tbsp of oil and cook the prawns on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another minute.
Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1 minute stirring frequently. Serve with cooked rice.