12 Prawns, shelled
1 tbsp (15 ml) Vegetable oil
50 g (1 3/4 oz) Onions, finely sliced
1 tbsp (15 g) Garlic (lasan), minced
1 tbsp (4 g) Black pepper (kali mirch), ground
50 g (1 3/4 oz) Broccoli stems, peeled, sliced
25 g Mushrooms (guchhi), sliced
4 - 6 tbsp (60 - 90 ml) 2 - 3 fl oz Fish stock
4 tbsp (60 ml) 2 fl oz Soy sauce
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (15 ml) Vegetable oil
50 g (1 3/4 oz) Onions, finely sliced
1 tbsp (15 g) Garlic (lasan), minced
1 tbsp (4 g) Black pepper (kali mirch), ground
50 g (1 3/4 oz) Broccoli stems, peeled, sliced
25 g Mushrooms (guchhi), sliced
4 - 6 tbsp (60 - 90 ml) 2 - 3 fl oz Fish stock
4 tbsp (60 ml) 2 fl oz Soy sauce
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a wok; add the onions, garlic and black pepper and stir-fry for 30 seconds.
2. Add the broccoli stems and stir-fry for 1 minute. Add the mushrooms, prawns, 4 tbsp fish stock and soy sauce. Stir-fry over high heat for 1-2 minutes adding more fish stock if the mixture is drying out.
3. Serve hot, garnished with green coriander.
2. Add the broccoli stems and stir-fry for 1 minute. Add the mushrooms, prawns, 4 tbsp fish stock and soy sauce. Stir-fry over high heat for 1-2 minutes adding more fish stock if the mixture is drying out.
3. Serve hot, garnished with green coriander.
serving amount
serves: 4
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