Name: Garlic Ginger Prawn Stir-fry with Crisp Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Prawns; 1 cup Mixed Bell Peppers & Snap Peas; 2 cloves Garlic; 1 teaspoon Ginger; 1 teaspoon Olive Oil; 1/2 cup Cooked Quinoa; 1 tablespoon Low Sodium Soy Sauce

Garlic Ginger Prawn Stir-fry with Crisp Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Garlic Ginger Prawn Stir-fry with Crisp Vegetables

A vibrant and zesty stir-fry that features succulent prawns infused with garlic and ginger, tossed with crisp, colorful vegetables and served over a bed of nutty quinoa. This dish is light, nutritious, and perfectly balanced for a flavorful dinner.

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NUTRITION

Protein

47.2g

Fat

9.7g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

200g Prawns

1 cup Mixed Bell Peppers & Snap Peas

2 cloves Garlic

1 teaspoon Ginger

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Low Sodium Soy Sauce

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PREPARATION

1
Rinse the prawns and pat them dry. Peel and devein if necessary.
2
Prepare the vegetables by slicing the bell peppers into strips and trimming the snap peas.
3
Mince the garlic cloves and grate the ginger.
4
Heat olive oil in a large non-stick skillet or wok over medium-high heat.
5
Add minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
6
Add the prawns to the pan and stir-fry until they start to turn pink, roughly 2-3 minutes.
7
Toss in the mixed bell peppers and snap peas and stir-fry for an additional 2-3 minutes, keeping the vegetables crisp.
8
Drizzle the low sodium soy sauce over the stir-fry and mix well for an even distribution of flavor.
9
Gently fold in the cooked quinoa or serve it on the side as a base.
10
Plate the stir-fry on top of or alongside the quinoa and serve immediately.