Tenderstem Royale® Prawn & Mushroom Stir-fry
10 mins preparation
10 mins cooking
This is a lovely light dinner, full of flavour from the lime and coriander and the sweetness of the prawns works perfectly with the flavour of the Tenderstem Royale®. Try it for a quick weeknight dinner with your favourite noodles.
- 180g Tenderstem Royale®
- 2 tablespoons Sesame oil
- One Red chilli, finely chopped
- 2 Cloves garlic, finely sliced
- 180g Prawns
- 15g Coriander, roughly chopped
- 1 (2 limes if not much juice in them) lime, juice only
- 1 tablespoon Soy sauce
- 1 tablespoon Fish sauce
- 1/2 tablespoon Sesame seeds
- Your favourite noodles, to serve
- Cut the florets off the Tenderstem Royale® and set aside. Cut the stems into 2-inch sections, then halve or quarter them lengthways (if you leave the stems whole, they take much longer and the florets will cook faster than the stems).
- Mix the lime juice, soy sauce and fish sauce together with the sesame seeds. Taste and add more lime juice as needed and set aside.
- Heat the sesame oil in a large wok. Add the chilli and garlic and stir fry on a high heat for 15-30 seconds until the garlic just starts to turn golden, then add the Tenderstem Royale® Stir fry for 2 minutes, then add the florets along with the mushrooms and stir fry for a further 2 minutes until the mushrooms are just softening.
- Add the prawns and stir fry for a further 1-2 minutes until the prawns are pink and cooked through.
- Turn off the heat, then stir through the dressing and ¾ of the coriander. Transfer to deep serving bowls, and scatter with the remaining coriander before serving with noodles.
TOP TIP: If you’re a chilli fan, finely slice an extra chilli and scatter this over just before serving too.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.