Fake-away: Prawn and Cashew Stir-Fry

Prawn and Cashew Stir-Fry

Ingredients: (serves 1)

• 5 x King Prawns (frozen or fresh - peeled)

• 1 x cup snow peas

• 3 tbsp spring onions

• 1 x cup broccoli (raw)

• 3 x spears asparagus

• 1 x mini red chilli

• 2 x garlic clove

• ½ cuo basmati rice (uncooked)

• 2 tsp peanut oil

• 2 tsp soy sauce (NOTE: GF option – tamari)

• 2 tbsp cashews (raw, unsalted)

Method:

1. Trim the snow peas and halve diagonally; cut the spring onion into 3cm lengths; cut the broccoli into florets; remove the woody ends from the asparagus and cut into 5cm lengths; deseed and slice the chilli; peel and finely slice the garlic.

2. Cook rice by absorption method according to packet instructions. Set aside with the lid on, and fluff with a fork before serving.

3. Heat half of the peanut oil in a wok over medium-high heat.

4. Add the prawns and stir-fry until they just turn pink. Remove the prawns and set them aside.

5. Heat the remaining peanut oil in the wok over medium heat.

6. Combine the soy sauce, chilli, and garlic with the vegetables and add to the wok.

7. Stir-fry for 2-3 minutes, or until broccoli and snow peas turn bright green, add the prawns and stir-fry for another minute to warm through.

8. Serve the rice in a bowl, top with the stir-fry, and scatter with crushed cashews.