PAUL CHIROPRACTIC

100 YEAR LIFESTYLE CHIROPRACTOR IN ROYSE CITY, TX 75189

Lemony Stir-Fried Prawns with Mushrooms & Toasted Cashews

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Seafood and lemon are a naturally delicious pairing. But add seasonings and vegetables into the mix and you’ve got a can’t miss favorite. Lemony Stir-Fried Prawns with Mushrooms and Toasted Cashews offers a few surprises in the texture and flavor department that will make this dish a favorite of even the pickiest eater. And the seasonings will give it a flavor that will make your family think you’ve been cooking all day!

Yield: 4 Servings

Total Time: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ingredients

2 tablespoons extra-virgin olive oil
2 red onions, chopped
1 pound prawns
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
1 tablespoon corn flour
1/4 teaspoon cayenne pepper
1/2 cup toasted cashew nuts
1 cup halved shiitake mushrooms
1 cup chopped broccoli florets
Handful of baby carrots
2 cloves of garlic, crushed
1 small piece of ginger root, finely chopped
1/2 cup chopped spring onions
4 tablespoons rice wine

Directions

In a small bowl, mix fresh lemon juice, cayenne pepper and corn flour; add in prawns and mix to coat well.

Stir in soy sauce and let sit for at least 30 minutes.

Heat olive oil in a wok over medium high heat and stir in red onions for about 3 minutes or until softened and fragrant; add in mushrooms and prawns and stir fry for about 3 minutes or until prawns are pink.

Stir in the remaining ingredients and cook for 1 minute.

Add in the toasted cashews and rice wine and cook for 1 minute.

Serve over a bowl of steamed brown rice.

Nutritional Information per Serving:

Calories: 402; Total Fat: 17.5 g; Net Carbs: 26.4 g; Dietary Fiber: 3.7 g; Sugars: 9.6 g; Protein: 34 g; Cholesterol: 263 mg; Sodium: 989 mg

 

Yield: 4 Servings

Total Time: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ingredients

2 tablespoons extra-virgin olive oil
2 red onions, chopped
500g prawns
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
1 tablespoon corn flour
1/4 teaspoon cayenne pepper
1/2 cup toasted cashew nuts
1 cup halved shiitake mushrooms
1 cup chopped broccoli florets
Handful of baby carrots
2 cloves of garlic, crushed
1 small piece of ginger root, finely chopped
1/2 cup chopped spring onions
4 tablespoons rice wine

Directions

In a small bowl, mix fresh lemon juice, cayenne pepper and corn flour; add in prawns and mix to coat well.

Stir in soy sauce and let sit for at least 30 minutes.

Heat olive oil in a wok over medium high heat and stir in red onions for about 3 minutes or until softened and fragrant; add in mushrooms and prawns and stir fry for about 3 minutes or until prawns are pink.

Stir in the remaining ingredients and cook for 1 minute.

Add in the toasted cashews and rice wine and cook for 1 minute.

Serve over a bowl of steamed brown rice.

Nutritional Information per Serving:

Calories: 402; Total Fat: 17.5 g; Net Carbs: 26.4 g; Dietary Fiber: 3.7 g; Sugars: 9.6 g; Protein: 34 g; Cholesterol: 263 mg; Sodium: 989 mg

 

The post Lemony Stir-Fried Prawns with Mushrooms & Toasted Cashews appeared first on The 100 Year Lifestyle.

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