Description

A vibrant and healthy spring vegetable and prawn stir-fry served over brown rice, combining tender baby carrots, parsnips, and aromatic ginger with succulent prawns and a flavorful hoisin sauce. This quick and easy stir-fry is perfect for a nutritious weeknight dinner.

Ingredients

Scale

Rice and Seeds

200g brown rice
1 tbsp sesame seeds

Vegetables & Aromatics

1 small knob of root ginger, peeled and cut into matchsticks
300g mixed baby carrots and parsnips, halved lengthways
3 spring onions, sliced

Others

1 tbsp vegetable oil or sunflower oil
2 tbsp hoisin sauce
200g pack frozen cooked prawns, defrosted and drained

Instructions

Cook the rice: Boil the brown rice for 25 minutes or until tender. Drain the rice, then cool it quickly under cold running water before draining again thoroughly to stop the cooking process and prevent sticking.
Toast sesame seeds: Heat a dry wok over medium heat and toast the sesame seeds until golden brown, stirring frequently to avoid burning. Remove from the wok and set aside on a plate.
Stir-fry aromatics: Heat the wok until it is very hot, then add the vegetable oil and the matchstick-cut ginger. Stir-fry the ginger for about 30 seconds to release its fragrance.
Cook the carrots: Add the halved baby carrots, hoisin sauce, and half a cup of water to the wok. Cover and cook over high heat for 4 minutes to soften the carrots.
Add the parsnips: Add the halved parsnips to the wok, re-cover, and cook for an additional 3 minutes until the vegetables are tender but still have some bite.
Combine rice and vegetables: Add the cooked and drained brown rice to the wok and stir well. Cook everything together until piping hot, allowing the flavors to meld.
Finish with prawns and spring onions: Stir in the defrosted cooked prawns and sliced spring onions. Cook for 1-2 minutes until the prawns are warmed through and spring onions slightly softened.
Serve: Transfer the stir-fry to serving plates and sprinkle the toasted sesame seeds over the top for added texture and flavor.

Notes

If baby carrots or parsnips are unavailable, use large carrots and parsnips cut into thumb-thick slices.
In May, try adding baby turnips along with the parsnips for a seasonal twist.
Using pre-cooked frozen prawns speeds up the cooking process and ensures the prawns don’t overcook.
Cooling the rice under cold water helps to separate the grains and prevents clumping in the stir-fry.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-inspired

Keywords: spring vegetable stir-fry, prawn stir-fry, brown rice recipe, healthy stir-fry, quick dinner, hoisin sauce, sesame seeds, ginger stir-fry