Family and Kids

Sweet Chilli and Ginger Prawn Vegetable Stir-Fry

cook 10 mins
  • 500 g (1 lb) ready-cooked rice
  • 1 tablespoon sunflower oil
  • 6 spring onions, each cut into 3 pieces diagonally, and halved lengthways
  • 1 teaspoon ginger purée
  • 125 g (4 oz) sugarsnap peas
  • 125 g (4 oz) frozen soya beans
  • 1 head pak choi, leaves separated, and shredded
  • 375 g (12 oz) peeled prawns
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons soy sauce
  • Heat the rice in the microwave according to the packet instructions. Meanwhile, heat the oil in a wok or large frying pan. Add the spring onions, ginger, sugarsnap peas and soya beans and stir-fry over a high heat for 2 minutes.
  • Add the pak choi and stir-fry for 1 minute, then add the prawns and cook for a further minute. Mix together the sweet chilli sauce and soy sauce, pour into the wok and heat through. Serve with the rice.
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