Malaysian-Style Prawn & Veggie Stir-Fry
with Garlic & Ginger Rice
- Milk
- Crustacean/Crustacé
- Sesame
- Molluscs
- Gluten
- Soy
- Peanuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
The perfect sauce is here, so make room in your pan for an oyster sauce that can take a prawn and veggie stir-fry to stardom. Sealing this stir-fry’s rightful place is garlic and ginger rice - we give it a gold star for sure!
Ingredients
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
ginger paste
1 packet
jasmine rice
½
fresh chilli (optional)
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 bag
Asian Stir-Fry Mix
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 tsp
sesame oil
(Contains: Sesame; )
2 tsp
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook half the garlic paste and half the ginger paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: Cover the pan with a lid if the garlic and ginger pastes begin to spatter! TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice fresh chilli (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Asian stir-fry mix, until softened, 3-4 minutes. • Add remaining garlic paste, remaining ginger paste and sesame oil and cook until slightly softened and fragrant, 1 minute. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then return veggies to the pan. Add oyster sauce, the soy sauce and crushed peanuts. Cook until well coated in the sauce, 1 minute. Season with pepper.
Little cooks: Kids can help measure the soy sauce!
• Divide garlic and ginger rice between bowls. • Top with Malaysian-style prawn and veggie stir-fry. Garnish with fresh chilli. Enjoy!
