Prawn stir-fry with cashews
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Food: Truth or Scare
This is a generous serving packed with veggies, so you don't need any starchy carbs with it. Once the chopping is out of the way this dish is ready in a couple of minutes. Each serving provides 406 kcal, 26.5g protein, 32g carbohydrate (of which 24.5g sugars), 17g fat (of which 2.5g saturates), 11.5g fibre and 3.4g salt.
Method
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In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly.
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Toast the cashews in a dry pan then crush roughly. Set aside.
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Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli.
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Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.
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Serve in bowls garnished with the toasted cashews.
Ingredients
- 300g/10½oz broccoli, cut into small florets
- 30g/1oz unsalted cashew nuts, to garnish
- 1 tbsp vegetable oil
- 1 garlic clove, finely sliced
- 4 spring onions, trimmed and sliced on an angle
- 1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes)
- 5cm/2in piece fresh root ginger, cut into thin batons
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 170g/6oz cooked prawns
- 100g/3½oz beansprouts
- 1½ tbsp soy sauce
- 3 tbsp sweet chilli sauce
- 1 tsp sesame oil
- 1 lime, juice only
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