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Prawn, Savoy & mushroom stir fry with brown basmati rice
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1 tbsp oil, for frying
250g frozen raw king prawns
250g Portabellini mushrooms, sliced 5mm thick
¼ head Savoy cabbage, core removed, shredded (approx 150g prepared weight)
1 tsp toasted sesame seeds
250g pack Tilda Wholegrain Basmati & Wild Rice
For the sauce
½ red chilli (or to taste), deseeded and very finely sliced
2 tbsp reduced salt soy sauce
1 tbsp Chinese rice vinegar
2 tsp caster sugar
1 tsp Chinese five spice powder
2 tbsp mirin
2 cloves garlic, grated
1 tsp grated ginger
1 Combine all the sauce ingredients with 2 tbsp
boiling water. Set aside.
2. Add the oil to a wok or large frying pan and warm over a high heat. When hot, stir fry the prawns (from frozen) over a medium heat for 5 minutes or until pink and thoroughly cooked. Remove with a slotted spoon, leaving any liquid in the pan, and set aside in a bowl.
3. Return the pan to a medium heat, add the mushrooms and stir fry for 1 minute. Add the cabbage and stir-fry for 1 more minute. Pour in the sauce mixture, bring to the boil and allow to reduce slightly. Meanwhile, heat the rice according to pack instructions.
4. Return the prawns to the pan and mix to combine, until piping hot. Serve garnished with the sesame seeds and the brown basmati and wild rice.
Cook’s tip If you’re cooking for one, only heat half the rice. Chill the remainder with the leftover stir fry and sesame seeds in a sealed container to eat cold as a salad the next day.
Typical values per serving:
High in protein/2 of your 5 a day