Photo: Pille R. Priske
Spring veg & prawn stir-fry
8 ingredients
5 min + 35 min
Serves 2
openrecipes
A quick and tasty stir-fry, perfect after a long day at work - you can prepare the rice ahead, if you like
Estimated Nutrition (whole recipe, rough)
670
Calories
31g
Protein
28g
Fat
75g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g brown rice
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil or sunflower oil
- small knob of root ginger , peeled and cut into matchsticks
- 300g mixed baby carrots and parsnips, halved lengthways
- 2 tbsp hoisin sauce
- 200g pack frozen cooked prawns , defrosted and drained
- 3 spring onions , sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes