• 4servings
  • 380calories

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Nutrition Info . . .

VitaminsA, E
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30ml (2tbsp) sunflower oil

  2. 3 garlic cloves, peeled and thinly sliced

  3. 450g (1lb) raw tiger prawns, peeled but with tails left on

  4. 1 bunch spring onions, trimmed and sliced

  5. 6 heads pak choi, each cut into quarters

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large wok until almost smoking. Add the garlic and prawns, and stir-fry for 1-2 mins until the prawns just start to turn pink.

  2. Add the spring onions, pak choi and 60ml (4tbsp) water and stir-fry for a further 3-4 mins until the liquid has evaporated, the prawns are completely pink and the pak choi is just beginning to wilt. Season with salt and freshly ground black pepper and serve immediately.


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