Prawn and Vegetable Stir Fry
Dive into the vibrant flavors of this quick and healthy Prawn and Vegetable Stir Fry, a perfect weeknight dinner bursting with color and nutrition. Tender prawns, juicy red bell peppers, crisp broccoli, sweet snow peas, and crunchy carrots come together in a savory soy and oyster sauce glaze that’s both simple and satisfying. Infused with the aromatic notes of garlic, ginger, and sesame oil, this dish is cooked to perfection in just 15 minutes, keeping the veggies crisp and the prawns succulent. Topped with sesame seeds and green onions for an added crunch and a burst of freshness, this wholesome stir fry is best served over steamed rice or noodles. Whether you’re looking for a protein-packed meal or a quick way to enjoy your favorite vegetables, this prawn stir fry delivers on flavor and convenience. Perfect for fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 500 grams Large prawns (peeled and deveined)
- 200 grams Broccoli florets
- 1 large Red bell pepper
- 1 medium Carrot
- 150 grams Snow peas
- 2 tablespoons Sesame oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the vegetables. Cut the broccoli into small florets, slice the red bell pepper into thin strips, peel and julienne the carrot, and trim the snow peas.
Mince the garlic cloves and grate the fresh ginger. Chop the green onions into fine slices.
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water. Set the sauce mixture aside.
Heat 1 tablespoon of sesame oil in a large wok or frying pan over medium-high heat. Add the prawns and stir-fry for 2-3 minutes or until they turn pink and are cooked through. Remove the prawns from the wok and set aside.
Add the remaining tablespoon of sesame oil to the wok. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snow peas to the wok. Sprinkle with salt and black pepper. Stir-fry the vegetables for 4-5 minutes or until they are just tender but still crisp.
Return the cooked prawns to the wok with the vegetables. Pour in the prepared sauce mixture. Stir and cook for another 2-3 minutes, or until the sauce has thickened and evenly coats the prawns and vegetables.
Remove the stir fry from heat. Garnish with the chopped green onions and sprinkle sesame seeds on top.
Serve immediately with steamed rice or noodles and enjoy your delicious prawn and vegetable stir fry!
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 16.9 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2504 mg | 53% | |
*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.
