Purple sprouting broccoli and prawn stir-fry

Name: Purple sprouting broccoli and prawn stir-fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 160 g medium prawns, peeled and deveined; 130 g purple sprouting broccoli florets, or regular broccoli; 5 baby corn, sliced; ½ teaspoon Shaoxing rice wine; ½ teaspoon corn starch; 1 tablespoon cooking oil; 5 clove garlic, crushed; 1 teaspoon light soy sauce; 1 pinch salt

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5.0

1,344 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2 servings
Course
Main Course
Cuisine
Chinese

Purple sprouting broccoli and prawn stir-fry

Iris Warren

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Fresh, crunchy, healthy and very easy to cook, purple sprouting broccoli and prawn stir-fry is a great seasonal dish to try.

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Ingredients

Servings

160 g medium prawns, peeled and deveined 5.5oz
130 g purple sprouting broccoli florets, or regular broccoli 4.5oz
5 baby corn, sliced
½ teaspoon Shaoxing rice wine
½ teaspoon corn starch
1 tablespoon cooking oil
5 clove garlic, crushed
1 teaspoon light soy sauce
1 pinch salt

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Instructions

Put prawns flat on a chopping board then cut sideways from the back (Do not cut through). Marinate the prawns with rice wine and corn starch for 5 mins.
Heat up the oil in a wok (or a deep frying pan) on a high heat. Stir in the marinated prawns. Cook until they curl up and become pink (do not overcook). Transfer to a plate.
Turn the heat down to medium. Add garlic into the remaining oil. Leave to sizzle until fragrant. Stir in broccoli florets, baby corn and soy sauce.
Pour the prawns back into the wok when the vegetables are tender. Sprinkle with salt. Stir for another 30 seconds or so.