Seven Days of New Year—Day Two!

Today we’re bringing you a super easy stir-fry recipe. This is a lovely light meal that you can serve with quinoa, steamed rice or rice noodles. And, although you’re making the sauce from scratch—don’t be deterred. It’s really quite a simple recipe and is really yummy.

ginger-garlic-prawns-with-green-beans

Ginger garlic prawns with green beans

Ginger and garlic prawns with green beans (serves 4)

What you need

24 peeled Tiger prawns with tails (we just don’t like peeling them)

6 cloves garlic

8 button mushrooms (halved)

2 teaspoons finely grated fresh ginger

2 tablespoons light soy sauce

1 cup chicken stock (preferably home-made)

1 tablespoon corn flour

200 grams green beans* (topped and tailed)

Extra-virgin olive oil

What you do

Heat oil in frypan or wok and quickly fry the prawns until pink and just cooked and set aside. Steam or microwave the green beans until just tender (about 5 – 7 minutes) and add to the prawns. Stir fry the garlic and ginger in the oil (add more if necessary) for one minute—do not allow to burn. Mix the corn flour with the cold chicken stock and add the soy sauce, then pour into the pan with the garlic and ginger and stir until bubbling. Add the prawns and beans and cook until warmed through. Serve with quinoa, rice or noodles.

*You can substitute, or mix the green beans, with broccolini, bok choy, choy sum, or any other green Asian veggie.

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