Prawn and Pak Choi Stir-Fry
This prawn and pak choi stir-fry is fresh, vibrant and ready in minutes – perfect for busy weekdays when you want something quick yet delicious. Light, aromatic and colourful, this stir-fry delivers maximum flavour with minimal effort. Serve it with noodles or steamed rice for an easy midweek meal. Alternatively, include it as part of a larger Chinese-style menu for anniversaries, family celebrations or Chinese New Year feasts.
Ingredients
Method
- Prepare all the ingredients before you start cooking, as stir-frying is quick.
- Heat the groundnut oil in a wok over high heat until hot and just beginning to smoke.
- Add the sliced onion, ginger and carrot. Stir-fry for about 2 minutes, keeping everything moving so it cooks evenly.
- Add the garlic, pak choi, bean sprouts and crushed Sichuan pepper. Stir-fry for another minute.
- Pour in the rice wine, soy sauce and rice vinegar. Toss well, then cover with a lid and reduce the heat slightly. Cook for about 3 minutes, until the pak choi has just wilted but still retains some crunch.
- Add the raw prawns, cover again and cook for 2–3 minutes, until the prawns turn pink and opaque. If using pre-cooked prawns, simply stir them in and warm through briefly to avoid overcooking.
- Finish by stirring in the sesame oil.
- Serve immediately, scattered with fresh coriander leaves, alongside noodles or steamed rice.