Broccoli & Prawn Stir-Fry

• 1.1lbprawns, fresh, peeled and deveined
• 2.1piecebroccoli, 1 whole head, cut into florets
• 3.1carrot, sliced
• 4.2clovegarlic, minced
• 5.1tbspvegetable oil
• 6.1tbspreduced-sodium light soy sauce
• 7.½tbspoyster sauce
• 8.1tspsesame oil
• 9.½tspblack pepper

• 🧂Lower-salt version: half the soy, now reduced-sodium, half the oyster sauce, and fresh prawns. Garlic and black pepper carry it. Taste, then add a squeeze of lime before any salt.
• 🐟Buy fish and seafood fresh at the wet market, and freeze it at home if it is for later in the week. Frozen fish and prawns from the shop are often soaked in salt water or phosphate, which adds a lot of salt.

Method

1. 01Heat the oil in a wok or large skillet over medium-high heat.
2. 02Add the prawns and cook until pink and opaque, 2-3 minutes. Remove and set aside.
3. 03Add the broccoli and carrot. Cook, stirring occasionally, until crisp-tender, 5-7 minutes.
4. 04Add the garlic and cook 30 seconds, until fragrant.
5. 05Return the prawns and add the soy sauce, oyster sauce, sesame oil and black pepper. Stir to combine.
6. 06Cook another 1-2 minutes until heated through. Serve over rice.