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Black rice, prawn and asparagus stir-fry
Black rice, prawn and asparagus stir-fry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vibrant prawn stir-fry with crisp veggies and nutritious black rice.
Ingredients:
  • 250g (1 1/4 cups) black rice
  • 18.20 gm peanut oil
  • 400g peeled green prawns
  • 3 garlic cloves, finely chopped
  • 1 long fresh red chilli, seeded, finely chopped
  • 2 bunches mini asparagus, halved
  • 200g sugar snap peas, trimmed
  • 175g pkt Vine Sweet Minicaps (baby capsicums), halved
  • 40.00 gm water
  • 4 green shallots, trimmed, sliced
  • 20.00 ml salt-reduced tamari (see notes)
  • 20.00 ml Chinese cooking wine or dry sherry
  • Coriander leaves, to serve
Instructions:
  • Boil rice in a large pot of water until al dente, about 25 minutes. Drain well.
  • Heat half of the oil in a large wok over high heat. Stir-fry the prawns in batches for 2 minutes until golden and cooked through. Transfer to a bowl.
  • Sauté fragrant garlic and spicy chili in a hot skillet for 30 seconds. Toss in asparagus, peas, capsicum, and water. Sauté for 2-3 minutes until veggies are crisp-tender.
  • Combine rice, shallot, and prawns in a wok. Stir-fry until well mixed. Pour in tamari and wine. Stir-fry for 1-2 minutes until warmed through and fully combined. Top with fresh coriander before serving.

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