Description
A vibrant and healthy spring vegetable and prawn stir-fry served with nutty brown rice, enhanced with ginger and hoisin sauce for a flavorful Asian-inspired meal.
Ingredients
Scale
Grains & Seeds
- 200g brown rice
- 1 tbsp sesame seeds
Vegetables & Aromatics
- Small knob of root ginger, peeled and cut into matchsticks
- 300g mixed baby carrots and parsnips, halved lengthways (or large carrots/parsnips cut into thumb-thick slices)
- 3 spring onions, sliced
Proteins
- 200g pack frozen cooked prawns, defrosted and drained
Oils & Sauces
- 1 tbsp vegetable oil or sunflower oil
- 2 tbsp hoisin sauce
Instructions
- Cook the rice: Boil 200g of brown rice in water for 25 minutes or until tender. Drain the rice, rinse quickly under cold water to cool it down and stop cooking, then drain again thoroughly.
- Toast sesame seeds: In a dry wok, toast 1 tbsp of sesame seeds over medium heat until they turn golden brown. Remove the seeds from the wok and set aside on a plate.
- Stir-fry ginger: Heat the wok until very hot, then add 1 tbsp of vegetable or sunflower oil. Add the matchstick-cut ginger and stir-fry for about 30 seconds until fragrant.
- Cook vegetables: Add the halved baby carrots (and parsnips if not mixed with carrots) along with 2 tbsp of hoisin sauce and half a cup of water to the wok. Cover and cook over high heat for 4 minutes.
- Add parsnips: Add the parsnips if they were not included earlier, re-cover, and cook for another 3 minutes until vegetables are tender but still have some bite.
- Combine rice and vegetables: Add the cooked brown rice to the wok and stir to combine thoroughly. Cook until the rice is piping hot throughout.
- Finish with prawns and spring onions: Add the defrosted, drained prawns and sliced spring onions. Stir-fry for 1-2 minutes more until the prawns are warmed through and spring onions are wilted.
- Serve: Dish up the stir-fry and sprinkle the toasted sesame seeds on top as a crunchy garnish.
Notes
- If baby carrots or parsnips are unavailable, use larger carrots or parsnips sliced thickly.
- Baby turnips can be added along with the parsnips during cooking for extra seasonal flavor.
- Ensure the wok is very hot before stir-frying to achieve the best texture and flavor.
- Defrost and drain prawns properly to avoid excess water diluting the stir-fry sauce.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: spring vegetable stir-fry, prawn stir-fry, brown rice recipe, healthy Asian dinner, hoisin sauce, quick stir-fry
