Stir-Fry Broccoli Garlic Prawn

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 110 g prawns (peeled, deveined)110g

Carbs· 1

  • 4 g cornstarch (for a slurry)4g

Vegetables· 2

  • 150 g broccoli (small florets)150g
  • 10 g garlic (minced)10g

Sauces· 1

  • 8 g oyster sauce8g

Spices· 2

  • pinch of white pepper(staple)1g
  • pinch of salt(staple)1g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g
  1. 2 min · hands-free

    Cut the broccoli into small florets and blanch in salted boiling water for 90 s, then drain; season the prawns with white pepper and a little salt.

    Why? Blanching part-cooks the broccoli so it needs only seconds in the pan — no extra oil to soften it — and the colour stays vividly green.

    Tip: Drain it straight away — leaving it in water makes it weep and thin out the sauce later.

    01:30

    Next up:Mix the cornstarch with 3 tbsp water and the oyster sauce into a slurry; heat 1 tsp oil in the pan over high heat and fry the garlic until fragrant.

  2. Mix the cornstarch with 3 tbsp water and the oyster sauce into a slurry; heat 1 tsp oil in the pan over high heat and fry the garlic until fragrant.

    Why? Bloom the garlic before the prawns go in — hot enough oil keeps it from turning bitter — while the slurry lets a thin sauce cling to everything without needing oil for shine.
    Watch out: Garlic scorches fast — add the prawns the moment it smells fragrant, before it blackens and turns bitter.

    Next up:Add the prawns and stir-fry hard for 1.5 min until they turn pink and curl, then toss in the blanched broccoli for 30 s.

  3. 2 min · hands-free

    Add the prawns and stir-fry hard for 1.5 min until they turn pink and curl, then toss in the blanched broccoli for 30 s.

    Why? Prawns are done the instant they curl and turn pink — cooking longer shrinks them tough; high heat and speed lock in their snap and the broccoli's crunch.

    Tip: Keep the heat high throughout — if the pan cools, cook in two batches so it doesn't steam into 'boiled' prawns.

    01:30

    Next up:Stir the slurry again, pour it in around the edge of the pan, and toss for 30 s until the sauce turns glossy and thickens; turn off the heat and plate.

  4. Stir the slurry again, pour it in around the edge of the pan, and toss for 30 s until the sauce turns glossy and thickens; turn off the heat and plate.

    Why? Re-stir the slurry before it goes in or it settles and clumps; a thin glaze coats everything evenly, so you don't need extra oil for that smooth, restaurant finish.

    Tip: Want heat? Toss in a few slices of red chili — almost no calories and a lively kick.