![Tenderstem® Purple Prawn & Mushroom Stir-Fry](https://s3.eu-west-1.amazonaws.com/tenderstem-craftcms/images/tenderstem/carousel/_heroTs/lime-coriander-and-chilli-stir-fry-with-tenderstem-royale-prawns-and-mushrooms_1971_2021-08-16-102951_ogdg.jpg)
Tenderstem® Purple Prawn & Mushroom Stir-Fry
Method
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Cut the florets off the Tenderstem Royale® and set aside. Cut the stems into 2-inch sections, then halve or quarter them lengthways (if you leave the stems whole, they take much longer and the florets will cook faster than the stems).
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Mix the lime juice, soy sauce and fish sauce together with the sesame seeds. Taste and add more lime juice as needed and set aside.
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Heat the sesame oil in a large wok. Add the chilli and garlic and stir fry on a high heat for 15-30 seconds until the garlic just starts to turn golden, then add the Tenderstem Royale® Stir fry for 2 minutes, then add the florets along with the mushrooms and stir fry for a further 2 minutes until the mushrooms are just softening.
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Add the prawns and stir fry for a further 1-2 minutes until the prawns are pink and cooked through.
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Turn off the heat, then stir through the dressing and ¾ of the coriander. Transfer to deep serving bowls, and scatter with the remaining coriander before serving with noodles.
TIP
If you’re a chilli fan, finely slice an extra chilli and scatter this over just before serving too.
More ways to cook Tenderstem®