Emma’s Ginger Stir-Fry with Prawns

Emma Ellice-Flint’s Ginger Stir-fry with Prawns 

Stir-fries are brilliant for packing plenty of vegetables into one healthy and quick dish. We’ve used prawns here, but you could replace this with any fish of your choice – salmon or cod work well. Ginger has brilliant anti-inflammatory properties that benefit the gut and aid digestion, helping us to feel better both in the body and the mind.

Emma’s Ginger Stir-Fry with Prawns Main

Serves 2



  • Juice from 1 lime


  1. Put the oil, seeds and corn into a large frying pan or wok on medium heat. Cook for a couple of minutes to toast the seeds, stirring occasionally so the seeds don’t burn.
  2. Chop the spring onions, add to the pan, and stir to combine.  
  3. Thinly slice the cabbage and add to the pan along with the rest of the ingredients except for the prawns, coriander and lime.
  4. Cook until the green leaves have only just begun to wilt, then remove everything from the pan.  
  5. Season with lime juice and some salt or soy sauce, and scatter over coriander leaves. 
  6. Wipe the frying pan with some kitchen roll, place back over the heat and add in the prawns. Cook for 4 minutes, turning occasionally until piping hot and cooked through.
  7. Serve on top of the vegetables. Alternatively, you could cook some small chunks of fish such as salmon or cod.

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©Emma Ellice-Flint ©Emma’s Nutrition

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