Prawns with broccoli, pek chye & basil

Prawns with broccoli, pek chye & basil


1 person made this

About this recipe: Packed with vitamin C, broccoli is a great addition to a stir-fry with chicken, seafood or meat.

Janet Mitchell

Serves: 4 

  • 200g rice
  • Salt
  • 1 tablespoon olive oil
  • 4 spring onions, thinly sliced
  • 3 cloves garlic, crushed
  • 1 small red chilli, finely sliced
  • 1 tablespoon minced fresh ginger
  • 500g small broccoli florets (500g)
  • 1/3 cup chicken stock
  • 2 tablespoons soya sauce
  • 500g medium prawns, peeled and deveined
  • 1/2 cup chopped fresh basil
  • 2 cups sliced pek chye

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Bring 550ml water to the boil in a medium saucepan. Add the rice and a pinch of salt and reduce to a simmer. Cover and cook for 17 minutes or until the rice is tender.
  2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick frying pan over moderate heat. Add the spring onions, garlic, chilli and ginger and cook for 2 minutes or until the spring onions are tender.
  3. Add the remaining oil to the pan along with the broccoli, stirring to coat. Add the stock and soya sauce and cook, stirring frequently, for 3 minutes. Add the prawns, basil and pek chye, then cook for a further 3 minutes.
  4. Spoon over the rice and serve hot.

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