Cantonese Prawn Stir Fry
A quick and flavorful dish inspired by the Canton region of China, where succulent prawns meet the crunch of tangy and fluffy textures.
Ingredients
- ●12 oz Large Prawns
- ●1 bunch Tangy Bok Choy
- ●1 cup Fluffy Jasmine Rice
- ●1/4 tsp Mexican Chili FlakesOptional for a spicy kick
- ●2 tbsp Vegetable OilFor stir-frying
- ●2 tbsp Soy SauceFor marinade and sauce
- ●2 inches GingerGrated for marinade
- ●3 cloves GarlicMinced for marinade
- ● BowlFor serving
Instructions
- 1
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- 2
Add the prawns and cook until pink and just cooked through, about 2-3 minutes per side.
- 3
Remove the prawns and set aside.
- 4
In the same wok, add the remaining 1 tablespoon of oil.
- 5
Add the bok choy and cook until wilted, about 2 minutes.
- 6
Add the ginger and garlic and cook for 1 minute, until fragrant.
- 7
Add the soy sauce and chili flakes (if using) and stir to combine.
- 8
Return the prawns to the wok and stir to combine with the sauce.
- 9
Serve the prawns and bok choy over jasmine rice in a bowl.
- 10
Garnish with green onions and sesame seeds (optional).
- 11
Serve immediately and enjoy!