Teriyaki Prawn & Ginger Veggie Stir-Fry
with Rapid Rice & Lime- Gluten
- Soy
- Sesame
- Crustacean/Crustacé
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
Say hello to bold flavours and speedy cooking with this stir-fry spectacular! Juicy prawns, crisp veggies, and fragrant ginger sizzle in a glossy teriyaki glaze, all served over fluffy rice. It’s fresh, fast, and packed with deliciousness! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Basmati Rice
1 packet
Asian Greens
1
Courgette
1
Carrot
½
Lime
1 packet
Teriyaki Sauce
(Contains: Soy, Sesame; )
1 packet
Ginger Paste
(May be present: Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy; )
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
• 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.
• Meanwhile, roughly chop Asian greens. • Thinly slice courgette and carrot into half-moons. • Slice lime into wedges. • In a small bowl, combine, teriyaki sauce, ginger paste, a generous squeeze of lime juice, the soy sauce and water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Return vegetables to the pan. Reduce heat to low, then add teriyaki sauce mixture and cook, tossing, until combined, 1 minute.
• Divide rapid rice between bowls. • Top with teriyaki prawn and ginger veggie stir-fry. • Serve with any remaining lime wedges. Enjoy!
