EASY STIR-FRIES

Whip up these delicious dinners for a fabulous feast in a flash!

TOM YUM PRAWN STIR-FRY WITH BROCCOLI RICE SERVES 4 PREP 20 MINS COOK 15 MINS

◆ 1 tbsp peanut oil

◆ 1 onion, thinly sliced

◆ 1 tbsp tom yum paste

◆ 2cm ginger, grated

◆ 2 kaffir lime leaves, shredded

◆ 750g green prawns, peeled, deveined, tails on

◆ 1 bunch baby buk choy, chopped

◆ 100g oyster mushrooms, trimmed

◆ 2 tsp brown sugar

◆ ¼ cup chicken stock or water

◆ 1 tbsp fish sauce

◆ 250g punnet cherry tomatoes, halved

◆ 1 tbsp fresh lime juice, plus extra wedges to serve

◆ ½ cup bean sprouts

◆ coriander leaves, to serve

BROCCOLI RICE

◆ 2 large heads broccoli, roughly chopped

1 In a wok or large frying pan, heat oil on high. Stir-fry onion 1-2 mins until tender. Mix in paste, ginger and lime leaves and stir-fry 1 min until fragrant. 2 Add prawns and stir-fry 2-3 mins until completely changed colour.

3 Add buk choy and mushrooms and stir-fry 1 min. Stir in sugar and cook 30 secs. Mix in stock and fish sauce. Bring to simmer. Toss through

tomatoes. Cook, stirring, 1 min. 4 BROCCOLI RICE Using a food processor, pulse broccoli into small rice-sized pieces. Blanch in boiling water 20-30 secs. Drain well in a fine sieve. Set aside.

5 Stir lime juice through prawn mixture. Serve on bed of broccoli rice topped with bean sprouts and coriander leaves. Accompany with extra lime wedges.