NUTRITION

SERVINGS

INGREDIENTS

7 oz Prawns

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Fresh ginger

2 cloves Garlic

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Coconut aminos

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

0.5 tbsp Avocado oil

PREPARATION

• 1

  Whisk the tamari, coconut aminos, and toasted sesame oil in a small bowl to create the stir-fry sauce.

• 2

  Heat the avocado oil in a large wok or skillet over medium-high heat until shimmering.

• 3

  Add the prawns to the skillet and sear for 2 minutes per side until they are pink and opaque, then remove them and set aside.

• 4

  In the same skillet, add the broccoli florets, sliced red bell peppers, and snap peas, stir-frying for 3 to 4 minutes until tender-crisp.

• 5

  Stir in the minced ginger, garlic, and red pepper flakes, cooking for 1 minute until the aromatics are fragrant.

• 6

  Return the cooked prawns to the skillet and pour the prepared sauce over the mixture, tossing for 1 minute to coat everything evenly.

• 7

  Serve the hot ginger-garlic prawns and vegetables over the cooked brown rice and garnish with sesame seeds.