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Ginger Prawns with Broccoli

4 servings
Dinner
20 minutes

Characteristics

Ethnic Cuisine

Nutritional Facts Per Serving

263
Calories
19.48 g
Protein
21.6 g
Carbs
2.6 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 263
  • Fat 11.90 g
    • Saturated   1.07 g
    • + Trans 
  • Cholesterol 119 mg
  • Sodium   918 mg
  • Carbohydrate 21.6 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 19.48 g
    • Vitamin A 24 %
    • Vitamin C 72 %
    • Calcium 8 %
    • Iron 21 %

Method

Cut the ginger widthwise into thin slices. Now cut each slice into thin strips. Place ginger, prawns, garlic, soy sauce and cornstarch in a bowl and toss to coat. Marinate the prawns 20 minutes. 

Combine the stock, honey, chili sauce and lime juice in a second bowl and set aside.

Heat 2 Tbsp. of the oil in a large skillet or wok set over medium-high heat. Add the prawns and its marinade ingredients and stir-fry 2 minutes, or until prawns are just cooked through. Spoon the prawns onto a plate. 

Add the remaining oil to the pan. Add the broccoli and onion and stir-fry 2 minutes. Add the stock mixture and bring to a boil. Return the prawns and its liquid to the pan, heat through 1 to 2 minutes, and serve.

Note: To devein the prawns, use a small paring knife to make a lengthwise slit along the back of each peeled prawn. Pull out, or rinse out with cold water, the dark vein.

Options: Make ginger scallops with broccoli by replacing the prawns with 20 large sea scallops. Cooking time and technique remains the same. Instead of stock, use an equal amount of beer to add moisture to this dish. For added colour, add 1/3 cup finely chopped red or yellow bell pepper to the pan when you start to cook the broccoli and onion.

Serving Suggestions

Make a three-dish Chinese-style meal by serving the prawns with a couple of other dishes you create from recipes in our collection. The possible dishes you could make include Vegetarian Spring Rolls; Vegetable Fried Rice with Curry; Mixed Vegetable Fried Rice; Slow Cooker Sweet and Sour Pork; Pork Side Ribs with Hoisin Chili Glaze; and Kung Pao Chicken.

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