Stir-fry prawns with capsicum & spinach

It is so unbelievably easy. 
It tastes so good. 
It’s a huge thumbs for nutritional yesness. 
This a the perfect week night dinner. 💛


Beautiful bonus the kiddos LOVED IT too!!

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PREP: 10 MINS
COOK: 10 MINS
SERVES 2:

This is a brilliant speedy supper for two. Pick up the ingredients on your way home


What You Need:

• 3 tbsp groundnut or olive oil
• 2 fat garlic cloves, sliced thinly
• 1 small capsicum, any colour, cored, deseeded and thinly sliced
• 200g pack raw peeled tiger prawn, defrosted and patted dry
• 2 tbsp low sodium soy sauce or Thai fish sauce
• 100g bag baby spinach and kale leaves mixed (either or combination)
  

Tiny tip: I checked in some radishes i had left over for good measure. This meal is a great way to use up any extra vegetables you may have lying around. Chuck them in for extra taste and value. 


What to Do:

• Heat a wok or non stick frying pan until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
• Toss in the capsicum and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
• Throw in the spinach and stir-fry until it begins to wilt. Return the capsicum and crisp garlic to the wok, then serve immediately.

Recipe from Good Food magazine

​Enjoy!