in

Use-it-all beetroot and prawn stir-fry

2

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).

8 Ingredients


  • 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 1

    Separate the beetroot

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (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.


  • Step 2

    Heat 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 3

    Add 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 4

    Return 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.
2

Tell us what you think of this recipe!

Recipe Notes

  • 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.

Nutritional Information

Per serving

  • 510

  • 2134 kj

  • 12.5g

  • 1.5g

  • 11.3g

  • 34.3g

  • 59.6g

All quantities above are averages

Image by Nigel Lough

Source link

0/5 (0 Reviews)

Chinese barbecue pork

Tuna mornay rissoles