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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small onion thinly sliced
  • 2 garlic cloves finely sliced
  • 1 piece fresh ginger about 2–3cm, cut into fine matchsticks
  • 1 Tbsp groundnut oil
  • 1 small carrot cut into thin matchsticks
  • 3 medium pak choi quartered lengthways
  • 4 spring onions cut into long matchsticks
  • 1 handful bean sprouts
  • 1 tsp crushed Sichuan pepper
  • 2 Tbsp light soy sauce
  • 2 Tbsp rice wine
  • 1 Tbsp rice vinegar
  • 200 g tiger prawns raw and peeled
  • 1 tsp sesame oil
  • 1 Tbsp fresh coriander leaves to serve

Method
 

  1. Prepare all the ingredients before you start cooking, as stir-frying is quick.
  2. Heat the groundnut oil in a wok over high heat until hot and just beginning to smoke.
  3. Add the sliced onion, ginger and carrot. Stir-fry for about 2 minutes, keeping everything moving so it cooks evenly.
  4. Add the garlic, pak choi, bean sprouts and crushed Sichuan pepper. Stir-fry for another minute.
  5. 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.
  6. 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.
  7. Finish by stirring in the sesame oil.
  8. Serve immediately, scattered with fresh coriander leaves, alongside noodles or steamed rice.