Prawn and pepper stir-fry

Name: Prawn and pepper stir-fry
Yield: Serves 2
Cuisine: Chinese recipes
Ingredients: 1 tbsp coconut or groundnut oil; 1 tsp cumin seeds; ½ tsp mustard seeds; 1 red onion, roughly chopped; 1 red and 1 yellow pepper, sliced; 300g savoy cabbage,shredded; 100g broccoli, cut into florets; 3 tbsp vegetable stock, hot; 1 tbsp soy sauce; 215g cooked peeled king prawns; 1 tbsp fresh coriander leaves, chopped; 1 tbsp sesame seeds, toasted

Easy
July 2010

Easy
July 2010

Serves 2
Takes 5 minutes to make, 15-20 minutes to cook

This quick prawn recipe is low in calories and a good source of B vitamins.

Dairy-free recipes

Nutrition: per serving

Calories: 270kcals
Fat: 12.8g (6g saturated)
Protein: 21.8g
Carbohydrates: 20.5g (17.5g sugar)
Salt: 1.8g

Nutrition: per serving

Calories: 270kcals
Fat: 12.8g (6g saturated)
Protein: 21.8g
Carbohydrates: 20.5g (17.5g sugar)
Salt: 1.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tbsp coconut or groundnut oil
1 tsp cumin seeds
½ tsp mustard seeds
1 red onion, roughly chopped
1 red and 1 yellow pepper, sliced
300g savoy cabbage,shredded
100g broccoli, cut into florets
3 tbsp vegetable stock, hot
1 tbsp soy sauce
215g cooked peeled king prawns
1 tbsp fresh coriander leaves, chopped
1 tbsp sesame seeds, toasted

Method

Heat the oil in a wok or large frying pan and cook the cumin and mustard seeds until the mustard seeds start to pop. Add the onion and stir-fry for 2 minutes.
Add the remaining vegetables, hot vegetable stock and soy sauce, and toss well. Cover and leave to steam-fry for 8-10 minutes.
Add the king prawns and coriander and stir-fry for 3-4 minutes until the prawns are hot. Serve sprinkled with the toasted sesame seeds.