How To Make Spring Veg & Prawn Stir-Fry
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Serves:
Ingredients
- 400g prawns, peeled and deveined
- 2 cups mixed spring vegetables (such as snow peas, asparagus, and baby carrots)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Rice or noodles, for serving
Instructions
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In a wok or large pan, heat the vegetable oil over high heat.
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Add the garlic and ginger, and sauté until fragrant.
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Add the prawns and stir-fry until they turn pink and are cooked through.
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Add the spring vegetables and stir-fry for another 2-3 minutes, until they are crisp-tender.
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In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil.
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Pour the sauce over the stir-fry and toss to coat everything evenly. Cook for an additional minute.
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Season with salt and pepper to taste.
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Serve the spring veg & prawn stir-fry over rice or noodles.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 200mg
- Sodium : 1100mg
- Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 35g
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