Wednesday, February 4, 2009

Wok-fried prawns with bok choy

Ingredients (serves 4)
* 1kg green king prawns, peeled, deveined, tails intact
* 1/2 cup Kikkoman Teriyaki Marinade with Roasted Garlic
* 1 tablespoon sweet chilli sauce
* 2 teaspoons cornflour
* 1/2 cup reduced-salt chicken stock
* 1 tablespoon extra light olive oil
* 1 bunch baby bok choy, stems trimmed, chopped
* 2 green onions, cut into 3cm lengths
* steamed rice, to serve

1. Combine prawns, teriyaki marinade and sweet chilli sauce in a bowl. Mix well. Cover and refrigerate for 15 minutes. Drain, reserving 1 1/2 tablespoons marinade.
2. Combine cornflour, stock and reserved marinade in a jug.
3. Heat a wok over high heat until hot. Add half the oil and half the prawn mixture. Stir-fry for 1 to 2 minutes, or until prawns start to colour. Remove to a plate. Repeat with remaining oil and prawns.
4. Add bok choy and onions to wok. Stir-fry for 1 minute. Add prawns and stock mixture. Stir-fry for 1 to 2 minutes or until sauce thickens. Serve with steamed rice.


Super Food Ideas - Page 57
Recipe by Bettina Jenkins


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