Asian Recipes - Stir-Fried Prawns with Shanghai Bok Choy Recipe

Ingredients

• 10 to 12 medium-large prawns, peeled with tails left on

• 2 to 3 tbsp/30 to 45 ml oil

• 4 Shanghai or baby bok choy, stalks and leaves separated and stalks, cut in to bite-size pieces

• 1 tsp/5 ml Chinese wine, or whiskey

• 1/4 cup/60 ml chicken broth or water

Seasoning:

• 1 tbsp/15 ml Chinese wine or whiskey

• 2 tsp/10 ml cornstarch

• 4 small slices of fresh ginger root

• 2 cloves of garlic, bruised

• 6 thin slices of carrot

• Salt, sugar and white pepper to taste

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Combine the prawns with the 1 tbsp/15 ml Chinese wine and the cornstarch and allow to marinate for 15 minutes.

2. Preheat a wok or deep heavy, frying pan over medium-high heat and add the oil. As soon as the oil is hot, add the ginger, garlic and carrot and stir-fry for a few minutes to infuse the oil with the aromas of the ginger, garlic and carrots.

3. Add the prawns and gently stir-fry for 3 to 4 minutes or just until they change color. Do not overcook.

4. Add the bok choy stalks and stir-fry for another minute. Sprinkle the Chinese wine and a pinch each (or to taste) of salt, sugar and white pepper over the prawns and bok choy as they cook.

5. Add the chicken broth and the bok choy leaves. Stir once and then cover for 1 1/2 minutes. Serve.