Lime, coriander and chilli stir fry with tenderstem royale, prawns and mushrooms
This can be a pretty mild dinner, stuffed with flavour from the lime and coriander. Attempt it for a fast weeknight dinner together with your favorite noodles.
Prep time: 10 minutes
Prepare dinner time: 10 minutes
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180g tenderstem royale
2 tbsps sesame oil
1 pink chilli, finely chopped
2 cloves garlic, finely sliced
150g shiitake mushrooms
15g coriander, roughly chopped
1 lime, juice solely (2 limes if not a lot juice in them)
1 tbsp soy sauce
1 tbsp fish sauce
½ tbsp sesame seeds
Your favorite noodles, to serve
Lower the florets off the tenderstem royale and put aside. Lower the stems into 2-inch sections, then halve or quarter them lengthways (should you go away the stems entire, they take for much longer and the florets will prepare dinner sooner than the stems).
Combine the lime juice, soy sauce and fish sauce with the sesame seeds. Style and add extra lime juice as wanted and put aside.
Warmth the sesame oil in a big wok. Add the chilli and garlic and stirfry on a excessive warmth for 15-30 seconds till the garlic simply begins to show golden, then add the tenderstem royale stems. Stir fry for 2 minutes, then add the florets together with the mushrooms and stir fry for an additional two minutes till the mushrooms are simply softening.
Add the prawns and stir fry for an additional one to 2 minutes till the prawns are pink and cooked by. Flip off the warmth, then stir by the dressing and three quarters of the coriander. Switch to deep serving bowls, and scatter with the remaining coriander earlier than serving with noodles. In case you’re a fan of warmth, finely slice one other chilli and scatter over too.
Recipe from tenderstem.co.uk