Waitrose

Prawn stir-fry with carrots & kale

  • Gluten Free

Ingredients

1 tbsp sunflower oil
1 onion, chopped
2 carrots, cut into matchsticks
200g frozen raw king prawns
2 cloves garlic, sliced
2cm piece fresh root ginger, peeled and cut into matchsticks
1 tsp Bart Chinese Five Spice powder
1/3 x 250g pack essential Waitrose Kale
 

Method

1. Heat the oil in a wok or large frying pan and add the onion and carrots. Stir-fry for 3-4 minutes, until softened and beginning to turn golden. Push the vegetables to one side and add the prawns, garlic and ginger to the pan. Stir-fry for 2-3 minutes until the prawns have turned pink.

2. Add the five spice to the pan and stir-fry for a minute. Add the kale and a splash of water and stir-fry for 2-3 minutes, until wilted and tender. Serve with some boiled rice or noodles and a drizzle of soy sauce, if you like.
 

Prawn stir-fry with carrots and kale
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 481kJ
115kcals
Fat 4.5g
Saturated Fat 0.7g
Carbohydrate 8.4g
Sugars 6.8g
Protein 10.1g
Salt 0.5g
Fibre 2.5g

1 of your 5 a day / low in fat

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This recipe was first published in Fri Jul 14 15:43:00 BST 2017.