Vegetable wok with prawns
After Easter, they fancy lighter dishes to compensate for the excesses of these days in which French toast and donuts have not been lacking.
This wok is going to help you get back to normality at the table in a simple and delicious way and also to take advantage of the leftover vegetables you have in the fridge.
Preparation time: 20 minutes
Servings: 3
Difficulty: easy
Ingredients
3 oil tablespoons
100 g of prawns
2 cloves of garlic finely chopped
1 teaspoon minced ginger
100g shiitake mushrooms
2 purple onions
1 carrot
1/4 cabbage
1 piece of grated turnip
250g basmati rice
2 tablespoons soy sauce
Preparation
Cook the rice and reserve.
Chop all the vegetables, reserving the green stem of the onions.
In an Efficient Bra wok, heat the oil. Brown the prawns and remove. In the same wok, brown the garlic with the spring onions and ginger.
Add the chopped vegetables, and sauté for a minute.
Add the rice with the soy sauce and the prawns and sauté over high heat.
We finish by adding the stem of the spring onions.
Photography and recipe by Loleta .
