Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
  • 8 Ratings
Nina Simond


Credit: Anna Williams

Recipe Summary test

15 mins
15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the rice according to the package directions.

  • Meanwhile, in a small bowl, combine the soy sauce, lemon juice, garlic, and sugar and stir until the sugar dissolves. Add the basil and cilantro. Set aside.

  • Heat a wok or large skillet over high heat. Add 2 tablespoons oil and heat for 30 seconds. Add the seafood and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.

  • Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peas and 2 tablespoons water. Cover partially and cook, stirring occasionally, until bright green, about 1 minute.

  • Add the spinach or watercress and sauce. When it starts to bubble, add the seafood. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Nutrition Facts

calcium 90.2mg; 216 calories; calories from fat 39%; carbohydrates 11.8g; cholesterol 168.1mg; fat 9.6g; fiber 1.9g; iron 4.7mg; protein 21mg; saturated fat 1.4g; sodium 753mg.