Ginger, sesame and chilli prawn & broccoli stir-fry
Prep
5 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is honestly one of my go to weeknight dinners because it comes together in just 15 minutes flat. Fresh ginger gives it such a vibrant kick and it's brilliant for settling your stomach after a heavy day. The sesame oil and chilli create this addictive aromatic flavour that makes the prawns and broccoli sing, while the beansprouts add a lovely crisp texture. It's healthy, impressive enough to serve guests, and won't break the bank. Best of all, it requires minimal chopping and practically cooks itself in the pan.
Ella x
Ingredients
- 250 gbroccoli thin-stemmed if you like(cut into even-sized florets)
- 12 balls stem ginger finely chopped(plus 2 tbsp syrup from the jar)
- 3 tbsplow-salt soy sauce
- 11 garlic clove crushed
- 11 red chilli a little thinly sliced(the rest deseeded and finely chopped)
- 2 tspsesame seeds
- ½ tbspsesame oil
- 200 graw king prawns
- 100 gbeansprouts
- 1cooked rice or noodles(to serve)
Detail level
Instructions
- 1
Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min – it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
- 2
Toast the sesame seeds in a dry wok or large frying pan. When they’re nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.
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