ja­panese prawn stir-fry

taste.com.au - - WEEKEND -

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.

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