Make our budget-friendly stir-fry with ginger, sesame and chilli prawns for a super-simple midweek meal. This speedy, low-fat supper makes a great dinner for two
INGREDIENT :
250g broccoli, thin-stemmed if you like, cut into even-sized florets
2 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
3 tbsp low-salt soy sauce
1 garlic clove, crushed
1 red chilli, a little thinly sliced, the rest deseeded and finely chopped
2 tsp sesame seeds
½ tbsp sesame oil
200g raw king prawns
100g beansprouts
cooked rice or noodles, to serve
RECIPE DIRECTION :
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.
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.
