Soy-Free Prawn and Vegetable Stir Fry
Elevate your weeknight dinner game with this vibrant Soy-Free Prawn and Vegetable Stir Fry! Packed with succulent prawns and a colorful medley of red bell peppers, broccoli, snow peas, and carrots, this recipe offers a delightful symphony of textures and flavors. Crafted without soy sauce, the light yet savory sauce features fish sauce, rice vinegar, and a touch of sesame oil, providing a perfect alternative for those with dietary restrictions. Fresh ginger, garlic, and a hint of lime add a zingy freshness that brightens every bite. Ready in just 35 minutes, this quick and healthy stir fry is a great way to enjoy restaurant-quality flavors right at home. Perfectly customizable and ideal for busy evenings, this dish is a must-try for seafood lovers and stir-fry enthusiasts alike!
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Recipe Information
Ingredients
- 450 grams prawns
- 1 large red bell pepper
- 200 grams broccoli florets
- 150 grams snow peas
- 2 medium carrots
- 2 stalks green onions
- 1 tablespoon ginger
- 2 cloves garlic
- 120 ml chicken or vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons sesame oil
- 1 whole lime
- 2 tablespoons sunflower oil
Instructions
Begin by peeling and deveining the prawns if required, then pat them dry with a paper towel.
Slice the red bell pepper and carrots into thin strips, cut the broccoli florets into small pieces, and trim the ends of the snow peas.
Slice the green onions into thin rounds, and mince the garlic and ginger.
In a small bowl, mix the chicken or vegetable broth with the fish sauce, rice vinegar, cornstarch, sugar, salt, and black pepper. Stir until the cornstarch is well dissolved and set aside.
Heat a large wok or non-stick skillet over medium-high heat. Add the sunflower oil and allow it to heat up.
Once the oil is hot, add the prawns to the skillet in a single layer. Stir-fry them for about 2-3 minutes or until they turn pink and are just cooked through. Remove the prawns from the pan and set them aside.
In the same skillet, add the garlic and ginger, stirring quickly to avoid burning. After about 30 seconds, add the sliced carrots and broccoli florets.
Stir-fry the vegetables for about 3 minutes, then add the red bell pepper and snow peas. Continue to stir-fry until the vegetables are tender-crisp, approximately another 2-3 minutes.
Give the prepared sauce another stir and pour it over the vegetables. Toss everything together and let the sauce thicken for about 1-2 minutes.
Add the cooked prawns back into the pan along with the sesame oil. Toss well to coat the prawns and vegetables evenly with the sauce.
Remove the skillet from the heat, and add the green onions and a squeeze of lime juice. Give the stir fry a final toss.
Serve the stir fry hot, garnished with additional green onions or lime wedges if desired.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 30.3 g | ||
| Cholesterol | 950 mg | 316% | |
| Sodium | 8557 mg | 372% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 27.5 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2181 mg | 46% | |
*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.
