Prawn and Green Bean Stir-Fry with Rice
What You Will Need
Ingredients
- 250 g jasmine rice rinsed
- 1 tbsp vegetable oil
- 3 cloves of garlic crushed
- 3 cm fresh ginger grated
- 1 red chilli finely sliced (optional)
- 1 red onion thinly sliced
- 600 g raw prawn cutlets thawed
- 200 g green beans trimmed and halved
- 3 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 1½ tbsp Lee Kum Kee Gluten Free Panda Brand Oyster Sauce
- 1 tsp sesame oil
- 2 tsp cornflour mixed with tbsp cold water
- ½ handful fresh coriander chopped
- 2 spring onions sliced for garnish
- 1 lime wedges to serve
Made with
Lee Kum Kee products
How to make it
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Heat a film of oil in a large frying pan or wok over medium-high heat. Add the garlic, ginger and chilli, and cook for 1 minute until fragrant.
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Add the red onion and stir-fry for 2–3 minutes until just softened.
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Add the prawns and cook for 2–3 minutes, stirring often, until pink and nearly cooked through. Add the green beans and cook for a further 3–4 minutes until bright green and tender-crisp.
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Pour in the soy sauce, oyster sauce and sesame oil, then stir in the cornflour mixture. Cook for 1–2 minutes until the sauce thickens slightly and the prawns are cooked through. Season to taste with salt and pepper.
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Divide the rice between plates and top with the prawn and green bean stir-fry. Garnish with coriander and spring onion. Serve with lime wedges for squeezing.