- cooked white rice
- 3 garlic cloves chopped finely
- 1 piece of ginger, grated
- 2 tbsp honey
- 2 tbsp light soy sauce
- 1 bok choi
- 1 red chili pepper
- 2 tbsp Chinese rice wine vinegar
- 550gr / 1.2 lb shrimp (prawns), raw, but peeled, de veined and cleaned
- 4 spring onions (scallions) chopped to about 1 cm / 0.5in. pieces
- 2 tbsp sunflower oil (or other flavourless oil)
- 4 tbsp tomato ketchup
- Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish. Set this aside.
- Heat the oil on a very high heat in a wok. If you don’t have a wok, a non-stick frying pan is fine. Get the oil as hot as you can, just below smoking point. Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough.
- Add the chili, garlic and ginger, stir and cook for about 30 seconds. Add the spring onions (scallions) and cook for a further minute.
- Add the shrimp (prawns) cook for about 2 minutes or until they turn pink.
- Add the sauce, keeping the heat high so that as soon as it hits your pan or wok, it sizzles and reduces.
- When the sauce has thickened a little, add the pak choi, mix through and cover it, cooking only for a minute.
- Serve with simply boiled white rice and sprinkle with some fresh coriander (cilantro).
- Tips and Variations
- • This meal works great with chicken or pork too. The cooking time will be longer though.
- • Mix up your vegetables for variation. I often add some beansprouts, pineapple chunks (a bit retro, but I love it!) and sweetcorn. Some other, longer cooking vegetables that work well are carrots and red peppers – I like to cut them into matchsticks.
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