Vegetarian Prawn and Vegetable Stir Fry
Indulge in the vibrant flavors of this quick and easy Vegetarian Prawn and Vegetable Stir Fry, a perfect plant-based twist on a classic favorite. Featuring tender, protein-packed plant-based prawns and a medley of fresh vegetables like broccoli, bell peppers, carrots, and snow peas, this dish is bursting with color, crunch, and nutrition. Infused with the irresistible aromas of garlic, ginger, soy sauce, and sesame oil, this stir fry delivers a savory umami kick that pairs perfectly with steamed rice or noodles. Ready in just 30 minutes, this healthy and flavorful recipe is ideal for busy weeknights or when you're craving a wholesome, vegan-friendly meal. Don't forget to garnish with sesame seeds and green onions for that perfect finishing touch!
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Recipe Information
Ingredients
- 300 grams Plant-based prawns
- 200 grams Broccoli florets
- 1 medium Bell pepper, sliced
- 1 large Carrot, julienned
- 100 grams Snow peas
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame seeds
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the plant-based prawns according to the package instructions, typically involving a quick thawing process.
Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.
In a small bowl, mix the cornstarch with water to create a slurry and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the plant-based prawns and stir-fry for 4-5 minutes or until they are heated through and slightly browned. Remove from pan and set aside.
In the same pan, heat the remaining vegetable oil. Add the minced garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the sliced bell pepper, julienned carrot, and snow peas to the pan. Stir-fry for 3-4 minutes until the vegetables start to soften but still have a crunch.
Return the blanched broccoli to the pan. Pour over the soy sauce and sesame oil, stirring to combine and coat the vegetables.
Return the plant-based prawns to the pan. Stir everything together, then add the cornstarch slurry. Cook for an additional 2 minutes, or until the sauce has thickened slightly.
Season with salt and black pepper to taste.
Garnish with chopped green onions and sesame seeds before serving.
Serve immediately, best enjoyed with steamed rice or noodles.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.1 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 324 mg | 7% | |
*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.
