Chilli lime prawn and vegetable stir-fry
1 medium, trimmed, thinly sliced
1 bunch(es), cut diagonally, thinly sliced
150 g, cut into thirds diagonally
4 individual, sliced diagonally
2 clove(s), crushed
fresh red chilli
1 whole, finely chopped
400 g, (600g peeled and deveined)
white boiled rice
2 cup(s), (340g)
- Heat a wok over high heat. Add canola oil and heat for 30 seconds. Stir-fry capsicum and asparagus for 3 minutes or until just crisp. Add snow peas and stir-fry for 1 minute. Add shallots, garlic and chilli and stir-fry for 1 minute.
- Add prawns and stir-fry for 2 minutes or until prawns change colour and are just cooked through. Drizzle stir-fry with juice and sesame oil. Toss to coat. Serve stir-fry with steamed rice.