SERVES 4
PREP 30 MINUTES
COOK 10 MINUTES
YOU’LL NEED A SPIRAL SLICER
(SEE KIM’S TIP)
4 large zucchini
1 tablespoon vegetable oil
20 medium green prawns, peeled,
tails intact
2 garlic cloves, finely chopped
3cm piece fresh ginger, peeled,
finely chopped
2 long red chillies, thinly sliced
2 green onions, thinly sliced
2 bunches asparagus, trimmed,
cut into 3cm pieces
600g green beans, trimmed, halved
2 tablespoons salt-reduced soy sauce
2 tablespoons honey
½ cup fresh Thai basil or basil leaves
¼ cup fresh coriander leaves
1 Using a spiral slicer, cut zucchini into long thin noodles.
2 Heat ½ the oil in a large wok over medium-high heat. Stir-fry prawns, in 2 batches, for 2 to 3 minutes or until
just cooked through. Transfer to a plate. Cover to keep warm.
3 Heat remaining oil in wok. Add garlic, ginger, chilli and onion. Stir-fry for 30 seconds or until fragrant. Add
asparagus and beans. Stir-fry for 2 minutes or until just tender.
4 Combine soy sauce and honey in a small bowl. Add soy sauce mixture and zucchini to wok. Stir-fry for 1 to 2 minutes or until zucchini is just tender. Add basil and coriander. Toss to combine. Serve.
NUTRITION: (per serve) 1162kJ; 6.3g fat; 0.7g sat fat; 28.6g protein; 21.8g carbs; 9.9g fibre; 142mg chol; 703mg sodium.
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