Prawn & asparagus stir fry

Name: Prawn & asparagus stir fry
Cuisine: Asian
Ingredients: Olive oil, 1 teaspoon(s) (5ml); Shelled prawns, raw, any type, 150 g (150g); Red onion, ¼ medium, sliced (44g); Asparagus, 1 bunch(es), cut into thirds (112g); Green capsicum, ½ capsicum(s), chopped (160g); Zucchini, ½ medium, cut into half moons (51g); Garlic, ½ clove(s), crushed or minced (2g); Ginger, fresh, 1 teaspoon(s) (3g); Soy sauce, salt reduced, 2 teaspoon(s) (10ml); Lemon, ¼ lemon(s), juice (25g); Pepper, any type, ground, 1 pinch(s) (1g)

3 steps

Updated at: Thu, 17 Aug 2023 11:30:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories277.5 kcal (14%)

Total Fat8.1 g (12%)

Carbs18.4 g (7%)

Sugars8.7 g (10%)

Protein32.4 g (65%)

Sodium786.7 mg (39%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

5mlOlive oil

150gprawns

Shelled, raw, any type

44gRed onion

medium, sliced

112gAsparagus

cut into thirds

160gGreen capsicum

capsicum, chopped

51gZucchini

medium, cut into half moons

10mlSoy sauce

25gLemon

0.25lemon

juice

1gpepper

any type, ground

Instructions

Step 1

Heat half the oil in a non-stick fry pan or wok, over a medium-high heat. Add prawns to the pan and cook until pink. Set aside and cover to keep warm.

Step 2

Return the same pan to the heat and add remaining oil. Add red onion, asparagus, green capsicum, zucchini, garlic and ginger and cook for 3-4 minutes, stirring frequently. Once vegetables are tender-crisp, return the prawns to the pan and add soy sauce. Stir until well combined.

Step 3

Just before serving, add lemon juice and stir once more. Season to taste and serve while hot.