Garlic Prawn, Spinach & Pepper Stir-Fry with Brown Rice

Ingredients

For 2 portions

• 🦐 250g king prawns (raw, peeled)
• 🍚 120g brown rice (dry)
• 🥤 300ml tap water
• 🧄 4 cloves garlic
• 🪴 10g ginger
• 🫑 1 medium green bell pepper
• 🫑 1 medium red bell pepper
• 🌽 80g baby corn
• 🍄 100g mushrooms
• 🥬 100g spinach
• 🏺 1.5 Tbsp sunflower oil
• 🥣 2 Tbsp soy sauce
• 🥣 1 Tsp rice vinegar
• 🏺 1 Tsp sesame oil
• 🌾 1 Tsp corn flour, white

Method

1. Rice: rinse the brown rice, put it in a pan with the water and a pinch of salt, bring to the boil, cover and simmer gently for 25–30 minutes until tender. Rest, covered.
2. Sauce: mix the soy sauce, rice vinegar, sesame oil, cornflour and 3 tablespoons of water.
3. Prep everything before you start cooking: slice the garlic, cut the ginger into matchsticks, cut the peppers into bite-sized pieces, halve the baby corn lengthways and slice the mushrooms. Pat the prawns dry.
4. Heat a wok or large frying pan over high heat until smoking. Add 1 tablespoon of the oil and the prawns in one layer. Cook for 1 minute per side until just pink and curled. Lift out.
5. Add the remaining oil, the garlic and ginger and stir-fry for 30 seconds. Add the peppers, baby corn and mushrooms and stir-fry for 3–4 minutes until just tender but still crisp.
6. Return the prawns, pour in the sauce and toss for 1 minute until glossy. Add the spinach and toss for 30 seconds until just wilted.
7. Serve straight away with the brown rice.