[Savvy Shortcuts] Garlic-Pepper Prawn & Veggie Stir-Fry
with Instant Rice
- Crustaceans
- Gluten
- Sesame
- Soy
- Wheat
Ingredients
1 packet
Asian Greens
1 packet
Microwavable Basmati Rice
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Capsicum
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 tin
Sweetcorn
Cooking Steps
• Roughly chop Asian greens. Thinly slice capsicum. Drain sweetcorn. • In a medium bowl, combine Asian BBQ seasoning, a drizzle of olive oil and a pinch of salt. Add prawns, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add capsicum and corn and cook, until tender, 4-5 minutes. Add Asian greens and cook, until just wilted, 1-2 minutes.
• To pan with veggies, stir in garlic stir-fry sauce, the cracked black pepper and Japanese style dressing and cook, until slightly reduced, 1-2 minutes. • Return prawns to pan, tossing to combine, 1 minute. Season with salt.
• Meanwhile, microwave rice until steaming, 2-3 minutes. • Divide instant rice between bowls. Top with garlic-pepper prawn and veggie stir-fry. Enjoy!
