Teriyaki Prawns & Veggie Stir-Fry
with Rapid Rice
Glistening with a sticky sauce that's the perfect ratio of savoury to sweet, once you try this tender teriyaki prawn recipe with crunchy bamboo shoots, you'll never go back to the takeaway version
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Chicken-Style Stock Powder
(Contains Crustacean/Crustacé; )
(Contains Gluten, Sesame, Soy; )
Not included in your delivery
(Contains Sesame; )
(Contains Gluten, Soy; )
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add chicken-style stock powder and stir to combine.
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While the rice is cooking, roughly chop capsicum. Roughly chop Asian greens. Finely chop garlic. Drain bamboo shoots (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Stir-fry capsicum until tender, 6-7 minutes. Add garlic, Asian greens and bamboo shoots and cook until tender, 1-2 minutes. Remove from heat. • Return prawns to the pan, then add teriyaki sauce, the sesame oil, soy sauce and water. Toss to combine.
• Divide rapid rice between bowls. Top with teriyaki prawns and veggie stir-fry. Enjoy!