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Spot Prawns and Veggie Stir-Fry

Spot prawns quick, easy, and delicious!

Spot Prawns and Veggie Stir-Fry

Ingredients

For the stir-fry
3 tablespoons grapeseed oil, divided
1 pound spot prawns, peeled
1 head broccoli, cut in florets
2 red, orange or yellow bell peppers, thinly sliced
1 red onion, sliced ½ inch thick
3 cloves garlic, smashed or roughly chopped
2 scallions, thinly sliced
1 cup snow pea pods, cut in 1 inch pieces
2 chile peppers, optional

For the sauce
1 tablespoon sambal oelek
½ cup low sodium soy sauce or tamari
⅓ cup sweet chile sauce
1 teaspoon minced or grated ginger
2 tablespoons cilantro
½ lime, juiced 

For the sauce

In a medium sized bowl, whisk together sauce ingredients. Set aside.


For the stir-fry

In a wok or large (preferably non-stick) skillet, heated over medium high heat, add 1 tablespoon grapeseed oil and toss spot prawns to cook for 30 seconds to 1 minute, until just opaque. Set aside.

In wok or skillet, add broccoli florets and ¼ cup of water. Cover and allow to steam for 5-7 minutes, until just starting to become tender. Set aside.

Add grapeseed oil to wok or skillet once it is dry and add peppers, tossing for 1-2 minutes. Add onion slices and continue to cook peppers and onions until they see some color, but are still crunchy, about 2 minutes more. Add garlic cloves, scallions, snow pea pods and chile peppers, if using. Toss to coat. Cook for another 2-3 minutes until fragrant. Return broccoli to the pan, add ¾ of stir-fry sauce and toss together with other vegetables.

Serve veggies with spot prawns over steamed rice with remaining sauce.


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