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Juicy prawns steamed with fresh ginger and garlic in a fragrant rice wine and black vinegar sauce, on a bed of pak choi, tenderstem broccoli and edamame. It's light, fresh and ready in 15 minutes. Prawns are a lean source of protein, and the greens and edamame add plenty of fibre to keep you full.
1.
Mix the rice wine, black vinegar, soy sauce and 2 tbsp water in a small bowl.
2.
Arrange the pak choi, broccoli and edamame in a large frying pan. Lay the prawns on top and scatter over the ginger and garlic.
3.
Pour over the sauce. Cover and cook over a medium-high heat until the prawns are pink all the way through and the vegetables are tender (5–6 minutes).
4.
Transfer to a bowl, spoon over the juices and drizzle with the oil.
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Storage information
Best eaten straight away. Cool leftovers within 2 hours, then refrigerate for up to 1 day. Reheat until steaming hot all the way through, although the prawns may toughen. Not suitable for freezing once cooked.
Tip
Checking they're cooked: Prawns are ready when they're pink and opaque all the way through. Overcooking makes them rubbery.
Cost-saving tips
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