Ginger, sesame and chilli prawn & broccoli stir-fry

Prep:5 mins Cook:10 mins
Serves 2


250g broccoli , thin-stemmed if you like, cut into even-sized florets
2 balls stem ginger , finely chopped, plus 2 tbsp syrup from the jar
3 tbsp low-salt soy sauce
1 garlic clove , crushed
1 red chilli , a little thinly sliced, the rest deseeded and finely chopped
2 tsp sesame seeds
½ tbsp sesame oil
200g raw king prawns
100g beansprouts
cooked rice or noodles, to serve



Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min – it
should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy
sauce, garlic and finely chopped chilli.


Toast the sesame seeds in a dry wok or large frying pan. When they’re nicely
browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a
few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the
beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly,
adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and
serve over rice or noodles.