Mild Prawn & Soft Veggie Stir-fry

Ingredients

• 60 grams Prawns (Shrimp)
• 0.33 cup White Rice
• 2 tablespoons Red Bell Pepper
• 0.5 cup Fresh Spinach or Bok Choy
• 0.25 teaspoon Fresh Ginger
• 1 teaspoon Sesame Oil
• 1 teaspoon Lemon Juice

Instructions

1. Prepare the rice: Cook the rice in boiling water until it is slightly overdone and soft (easier for toddlers to swallow than firm rice). Drain and keep warm.
2. Prepare the prawns: Safety Step: Ensure prawns are peeled, deveined, and the tails are removed. Cut each prawn into 3-4 small, bite-sized pieces.
3. Prepare the vegetables: Finely dice the red bell pepper. Slice the bok choy or spinach into thin strips. Grate the fresh ginger.
4. Heat the sesame oil (or olive oil) in a wok or large skillet over medium heat.
5. Add the grated ginger and diced pepper. Sauté for 2-3 minutes until the pepper starts to soften.
6. Add the prawn pieces to the pan. Cook for 2-3 minutes until they turn pink and opaque. Do not overcook or they will become rubbery.
7. Stir in the greens (bok choy/spinach). Cook for 1 minute until just wilted.
8. Squeeze the fresh lemon juice over the mixture and toss well. The acidity helps soften the prawn fibers.
9. Mix the stir-fry into the soft rice or serve it on top.
10. Check the temperature and ensure all prawn pieces are small enough for your toddler's current chewing ability.

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