Recipe may contain peanuts, tree nuts, milk, fish and shellfish.
Packed with broccolini, this quick and easy stir-fry is no-waste and will become one of your new favourites (and it only takes 20 minutes to put together).
500g bunch beetroot
2 tbsp vegetable oil
500g medium green prawns, peeled, tails intact
2 garlic cloves, crushed
2 bunches broccolini, halved lengthways
125ml (1/2 cup) hoisin sauce 1 tbsp chilli jam
3 green shallots, thinly sliced
Steamed rice, to serve
4 Method Steps
Step 1Separate the beetroot(500g bunch beetroot) bulbs from the leaves and stems. Scrub the bulbs then cut into matchsticks. Wash the stems and leaves well then coarsely chop.
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Step 2Heat half the oil (2 tbsp vegetable oil) a wok or large frying pan over high heat. Add the prawns (500g medium green prawns, peeled, tails intact) and half the garlic (2 garlic cloves, crushed). Cook, stirring occasionally, for 4 minutes or until just cooked through. Remove the prawns from the wok and set aside.
Step 3Add the remaining oil to the wok. Add the beetroot matchsticks and remaining garlic. Cook, stirring occasionally, for 3 minutes or until the beetroot starts to soften slightly. Add the beetroot stems, leaves, broccolini (2 bunches broccolini, halved lengthways), hoisin sauce (125ml (1/2 cup) hoisin sauce 1 tbsp chilli jam), chilli jam, half the shallot (3 green shallots, thinly sliced) and 125ml (1 ⁄2 cup) water. Toss to combine. Cook, tossing occasionally, for 6 minutes or until the broccolini and beetroot are tender.
Step 4Return the prawns to the wok and toss to combine. Sprinkle rice (Steamed rice, to serve) with the remaining shallot and serve with the stir-fry.
- Hold onto those beetroot leaves and stems. Use them instead of leafy greens like spinach, buk choy or chard. They can be eaten raw or steamed.
All quantities above are averages