Prawn stir fry with cashews
This prawn stir-fry is packed with veggies, so you don't need any starchy carbs with it. Once the chopping is out of the way this dish is ready in a couple of minutes.
Each serving provides 406 kcal, 26.5g protein, 32g carbohydrate (of which 24.5g sugars), 17g fat (of which 2.5g saturates), 11.5g fibre and 3.4g salt.
Ingredients
- 300²µ/10½´Ç³ú broccoli, cut into small florets
- 30g/1oz unsalted cashew nuts, to garnish
- 1 tbsp vegetable oil
- 1 garlic clove, finely sliced
- 4 spring onions, trimmed and sliced on an angle
- 1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes)
- 5cm/2in piece fresh root ginger, cut into thin batons
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 170g/6oz cooked prawns
- 100²µ/3½´Ç³ú beansprouts
- 1½ tbsp soy sauce
- 3 tbsp sweet chilli sauce
- 1 tsp sesame oil
- 1 lime, juice only
Method
In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly.
Toast the cashews in a dry pan then crush roughly. Set aside.
Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli.
Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.
Serve in bowls garnished with the toasted cashews.