japanese prawn stir-fry
serves 4 (as part of a banquet) | prep 10 mins cooking 5 mins
2 tbs vegetable oil 1 onion, halved, sliced lengthways 2 garlic cloves, thinly sliced 300g peeled green prawns, chopped 1 tbs soy sauce 1 tbs Obento Mirin Seasoning ½ tsp cracked black pepper 1 carrot, peeled, finely shredded ¼ wombok (Chinese cabbage), finely shredded 100g bean sprouts, trimmed ¼ small red cabbage, finely shredded 1 tsp black or toasted white sesame seeds
1 Heat 1 tbs oil in a large wok over high heat. Stir-fry the onion and garlic for 1 minute or until softened. Add the prawns, soy sauce, mirin and pepper and stir-fry for 3 minutes or until the prawns are just cooked. Transfer to a large bowl. 2 Heat the remaining oil in the wok. Stir-fry the carrot, wombok and sprouts for 1 minute. Remove from the heat and stir through the red cabbage and prawn mixture. 3 Transfer to a serving platter and sprinkle with sesame seeds. PER SERVE • 18g protein • 10g fat (1g saturated fat) • 8g carb • 4g dietary fibre • 206 Cals (862kj)
This dish is in the Japanese style of yasai itame (simply, stir-fried vegetables). Here we’ve added prawns, however it would be equally delicious with barbecue chicken.