PRAWN & VEGGIE STIRFRY BOWL - CALORIES:432 / P:38.7g F:15.9g C34g
INGREGIENTS:
170g - Fresh Prawns, peeled and tails removed
1g - Salt & pepper to taste
10g - Ghee / Tallow / Avocado Oil (for cooking)
200g - Mixed vegetables (stir-fry blend)
15ml - Tamari soy sauce
5ml - Rice Vinegar
10ml - Honey
3g - Garlic (minced)
60g - Cooked Jasmine Rice
3g - Sesame Seeds
5g - Green onion (shallots)
METHOD:
Pat dry the peeled prawns and season with salt & pepper.
Heat cooking oil in a large pan over medium - high heat. Add prawns and cook 1-2 minutes per side, until pink and opaque. Remove and set aside.
In the same pan, add the mix vegetables and saute for 3-4 minutes until tender and crisp.
Reduce heat to medium. Add soy sauce, rice vinegar, honey and minced garlic. Stir and cook for 30 seconds until slightly thickened.
Add the cooked prawns and rice to the pan. Toss to coat everything evenly and heat through for 1-2 minutes.
Transfer to a bowl, top with sesame seeds, sliced green onion if desired and Enjoy!
CALORIES:432
P:38.7 F:15.9 C34