Summary

Ingredients

• 1 bunch pak choi (approx. 500 g)
• 250 g broccoli (frozen) or 1 head fresher
• 1 medium onion (s), red
• 1 chilli pepper (s), red, hot
• 4 clove (s) garlic
• 24 prawn (s), raw, frozen with shell
• 2 tablespoon sesame oil
• 3 tablespoon soy sauce or oyster sauce
• 1 tablespoon fish sauce

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Instructions

1. Cut off the stalk of the pak choi and wash the leaves. Cut the leaves just below the stem (the actual leaves stay whole) and cut the stems into bite-sized pieces. Anything can be used.
2. Thaw the broccoli florets or, if fresh broccoli is used, cut it into florets and blanch them in boiling water for 3 minutes.
3. Thaw the prawns, peel them and remove the intestines. Cut the onion into large pieces (not too small). Cut and / or chop the chilli into fine rings, finely chop the garlic.
4. Heat some sesame oil in a wok or a large pan and briefly sauté the onion, garlic and chilli. Add broccoli and pak choi and cook for about 5 minutes, swirling frequently. The vegetables should still have bite. Then add soy sauce or oyster sauce and fish sauce and mix.
5. At the same time fry the prawns in a little sesame oil in a second pan for about 1 minute on each side until they have turned red. I use a second pan as the vegetables may give off some water.
6. When the prawns are cooked and the vegetables are ready, place the prawns in the wok and toss all the ingredients for another minute. Rice goes well with it.
7. You can use other vegetables (e.g. spring onions, carrots, etc.) as desired. You can also replace the prawns with fried chicken breast strips or make the recipe purely vegetarian.