Lunch Monday 24 September - Prawn Foo Yung with Sauteed Vegetables

Prawn Foo Yung with Sauteed Vegetables
1 thumb ginger, grated
2 cloves garlic, crushed
2-3 chillies, sliced
¼ red pepper, thinly sliced
100g blanched bean sprouts
65g cooked prawns
4 spring onions, sliced
1 tablespoon soy sauce
2 large free range organic eggs

80g baby corn
80g mange tout
50g hoi sin sauce

Spray a small non-stick skillet with a little flavourless oil and saute the ginger, garlic and chillies for a minute or so. Add the peppers, bean sprouts, prawns and spring onions and stir fry for another minute.

Beat together the eggs and soy sauce and pour over the saute mixture. Cover and cook over low heat until eggs are set.

Meanwhile, steam the baby corn and mange tout until just tender and toss with the hoi sin. Serve with the foo yung.

Nutrition Data
Calories (kcal) 424.8
Carbohydrate (g) 32.3
Protein (g) 39.7
Fat (g) 16.3
Fibre (g) 6.0