250g broccoli, thin-stemmed if you like, cut into even-sized florets
2 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
3 tbsp low-salt soy sauce
1 garlic clove, crushed
1 red chilli, a little thinly sliced, the rest deseeded and finely chopped
2 tsp sesame seeds
1 /2 tbsp sesame oil
200g raw king prawns
cooked rice or noodles, to serve
Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min – it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and chopped chilli.
Toast the sesame seeds in a dry wok or large frying pan. When they’re nicely browned, turn up the heat and add the oil, broccoli and prawns. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.
274 kcals • fat 9g • saturates 1g • carbs 20g • sugars 16g • fibre 5g • protein 26g • salt 2.6g