Yummy stir fry tonight. I used a packet of stir fry veges from the freezer, and it was so time saving, and the flavour didn't suffer. The key to making it taste good tonight was that I didn't overseason it. I looked at shrimp stir fry recipes online and decided my seasonings were 2 Tbsp soy sauce, 1/4 cup chicken stock (not more than these amounts or it gets too salty!), salt and pepper, chili flakes, sesame seeds, ginger, garlic, onion, 1/2-1 tsp cornflour in the stock to thicken the sauce. Remember to de-vein your prawns! Works with both white and brown rice.
1 comments:
This looks soooo good. I love stir-fry! I am not brave enough to do the whole prawn thing because I don't know how to de-vein them. I always use frozen stirfry vege's cause they are so much cheaper, picked at their peak for flavour and so time saving. Long live the frozens!
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