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Photo of Spicy prawn & butternut squash stir-fry with basil by WW

Spicy prawn & butternut squash stir-fry with basil

2
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A speedy, wok-to-table supper packed with fresh, zingy flavour

Ingredients

Vegetable Oil

1 tablespoon(s)

Butternut Squash

450 g, cut into thin wedges

King Prawns, Raw

200 g

Spring Onions

2 medium, finely sliced

Root Ginger

20 g, finely chopped

Garlic

2 clove(s), finely chopped

Chilli, green or red

1 individual, red, deseeded and finely chopped

Mange-tout

200 g

Amoy Reduced Salt Soy Sauce

2 tablespoon(s)

Blue Dragon Oyster Sauce

1 tablespoon(s)

Basil, fresh

60 g

Instructions

  1. Heat half the oil in a wok over a medium-high heat. Fry the butternut squash in batches for 4 minutes on each side or until tender and golden. Transfer to a plate using a slotted spoon as you go.
  2. Heat the remaining oil in the wok. Stir-fry the prawns, spring onion, ginger, garlic and chilli for 2 minutes. Add the mangetout, soy, oyster sauce and 2 tbsp water and stir-fry for 1 minute or until the mangetout is cooked.
  3. Remove from the heat. Mix through the basil and reserved butternut squash and serve.

Notes

If you like, serve with 60g brown rice (dry weight) per person.

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