Low Fat Prawn and Vegetable Stir Fry
Discover the vibrant flavors of this Low Fat Prawn and Vegetable Stir Fry—a quick, healthy, and protein-packed recipe that’s perfect for busy weeknights. Featuring succulent prawns, crisp vegetables like broccoli, bell peppers, and sugar snap peas, and a flavorful homemade sauce made with low-sodium soy sauce, rice vinegar, and a touch of honey, this dish is as nutritious as it is delicious. Cooked in just 10 minutes, this stir fry is ideal for those seeking a low-fat, high-protein meal that doesn’t sacrifice taste. Serve it over steamed rice or noodles for a satisfying, colorful dinner that’s sure to become a family favorite. Whether you’re aiming for a healthy diet or a quick and easy recipe, this prawn stir fry delivers on all fronts.
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Recipe Information
Ingredients
- 300 grams Prawns, peeled and deveined
- 1 medium Red bell pepper, thinly sliced
- 100 grams Broccoli florets
- 1 medium Carrot, julienned
- 100 grams Sugar snap peas
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 2 whole Green onions, sliced
Instructions
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Set the sauce aside.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.
Add the prawns to the skillet and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the prawns from the pan and set aside.
In the same skillet, add the red bell pepper, broccoli florets, carrot, and sugar snap peas. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
Return the prawns to the skillet with the vegetables.
Give the prepared sauce a quick stir and pour it over the prawns and vegetables in the skillet.
Stir everything together to coat evenly with the sauce. Cook for an additional 1-2 minutes until the sauce thickens slightly.
Remove from heat, and sprinkle the sliced green onions over the stir fry before serving.
Serve the prawn and vegetable stir fry over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 21.5 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
