California Grill prawn and vegetable stir-fry

Chef Pablo Ramirez
California Grill, Freedom

Because of its versatility, broccoli can be used in countless dishes, but chef Pablo Ramirez said one key step in preparing broccoli is to first poach it in boiling salt water to preserve its greenness. This colorful entrée is a favorite from the California Grill menu.

Ingredients

20 raw jumbo prawns
1 cup julienne carrots
1 cup broccoli florets
1 cup cauliflower florets
1 cup green beans
3/4 cup sliced yellow onion
3/4 cup julienne red bell pepper
3/4 cup julienne zucchini
6 tbsp. blended olive oil
3 to 4 tsp. fresh ground garlic
3 to 4 tsp. minced ginger
Salt and pepper, to taste
4 tbsp. fresh lemon juice
1 cup brown rice, cooked according to package directions

Directions

Sauté prawns and vegetables with olive oil, garlic and ginger. Season to taste with salt and pepper. Drizzle with lemon juice and serve over steamed brown rice.

Serves 4