Chinese Prawns and Broccoli

This was a very quick and easy dinner. I miss eating lots of Chinese and Japanese food but for whatever reason I seem to have stopped. Given that I'm still aiming at a healthy diet and stir fries and Japanese food are some of the healthiest meals around that's a bit odd., but hey other things have taken over. I will definitely have to start again as I love the freshness of the veggies with fish or meat and this ticked all the right boxes.

Chinese Prawn and Broccoli (adapted from WW Cooking for One)
(Serves 1)
(8 WW ProPoints per serving)

1 tsp cornflour
pinch of cayenne pepper
1 tbsp soy sauce
100g raw peeled prawns
cooking spray
1 garlic clove, chopped
1 tsp grated fresh ginger
100g tenderstem broccoli, trimmed
50g mushrooms, sliced
2 tbsp shaoxing rice wine
1 spring onion, sliced finely at an angle

Mix together the cornflour and cayenne pepper. Add the soy sauce and mix well. Add the prawns and mix again. Set aside in the fridge to marinade for 30 mins.

Heat a non stick frying pan or wok until hot then spray with the cooking spray. Add the garlic and ginger and cook for a second before adding the broccoli and mushrooms. Stir fry over a high heat for about a minute.

Add the rice wine, then the prawns and 5 tbsp of water. Bring to the boil and simmer for 2-3 mins until the prawns turn pink. Simmer for a further 1-2 mins, then add half the spring onion. Cook for 1 min.

Sprinkle over the remaining spring onion and serve over 50g rice for an extra 5 WW ProPoints.