This fresh, light dish comes together in just 15 minutes. The light soy sauce and honey give it a rich Asian flavor, and the mixture of vegetables stay nice and crisp, to be the perfect compliment to the prawns.
I love Asian inspired food. When I was growing up my family used to eat at a restaurant called Wok Right Inn. We loved it, and became fast friends with the owners. They invited us back into the kitchen to show us the way they prepared our favorite dishes. I was only 9 or 10 but I still remember how fast everything cooked up.
I loved all the fresh veggies that were thrown into the wok, with their special sauce, and within a few minutes you get a masterpiece of color and flavor.
Yields 2
7 minPrep Time
7 minCook Time
14 minTotal Time
Save RecipeIngredients
- 1 cup precooked white rice (cold)
- 1 Tbs olive oil
- 1 Tbs minced garlic
- 1 tsp ginger (ground)
- 1 carrot cut into matchsticks
- 1 zucchini, cut into matchsticks or "spiralized"
- 1 handful snow peas
- 1 handful baby spinach
- 1 Tbs Soy Sauce
- 2 tsp honey
- 10 medium sized prawns
Instructions
- Heat olive oil in a wok or large saute pan
- Add garlic and ginger
- Saute garlic for 1 minute
- Add carrots, zucchini, and shrimp
- Saute 2-3 minutes, you want the shrimp to start turning pink, but not be done cooking, and vegetables are still crispy
- Add your rice, honey, soy sauce, stir it up
- Add your spinach, sugar snap peas, and saute for about a minute until the spinach starts to wilt. Then remove from heat.
- Serve immediately
I love prawns in Asian food because they cook up quick so your veggies stay crisp, but if you don’t like prawns, can’t eat them because of an allergy, or just prefer something different, chicken works great in this dish, or leave it out and go with a vegetarian option!
This is so simple (Eazy Peazy is my name for a reason!), but will have you coming back for more!
Let’s take a minute to talk about the Spiralizer!
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