Ingredients:

  • 500g (1 lb) large raw prawns (shrimp), peeled and deveined
  • 1 tsp Cornflour (cornstarch) (5g)
  • pinch of White Pepper
  • 1 kg (2.2 lb) Bok Choy, trimmed, separated, and chopped
  • 2 Tbsp (30 ml) High-smoke point neutral oil (e.g., groundnut or rapeseed oil)
  • 2 Tbsp (30g) finely minced or grated Fresh Ginger
  • 4 cloves (20g) finely minced Fresh Garlic
  • 4 Spring Onions (Scallions), sliced thinly (white and green parts separated)
  • 2 Tbsp (30 ml) Light Soy Sauce
  • 2 Tbsp (30 ml) Oyster Sauce (or vegetarian mushroom sauce)
  • 1 tsp (5 ml) Rice Vinegar (optional)
  • 120 ml (½ cup) Chicken or Vegetable Stock
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 Tbsp (15g) Cornflour (cornstarch) for slurry
  • 2 Tbsp (30 ml) cold water for slurry

Instructions:

  1. Prep the Prawns: Place cleaned prawns in a bowl. Dust lightly with the cornflour and white pepper mixture. Set aside.
  2. Prep the Bok Choy: Wash the bok choy thoroughly. Separate the leaves from the thick white stems. Slice the stems and leave the leafy parts whole or roughly chopped.
  3. Mix the Sauce: Combine light soy sauce, oyster sauce, rice vinegar, stock, and sesame oil in a small bowl. Separately, mix the cornflour slurry (cornflour mixed with cold water) and set aside.
  4. Chop Aromatics: Ensure ginger, garlic, and spring onion (white and green parts separated) are all prepped and ready next to the cooker.
  5. Heat the Wok: Place the wok over high heat until it just begins to smoke. Add the 2 Tbsp of neutral oil, swirling to coat the surface.
  6. Sauté Aromatics: Add the minced ginger, garlic, and the white parts of the spring onions. Stir-fry rapidly for 30–60 seconds until highly fragrant. Do not burn them.
  7. Cook the Prawns: Push the aromatics to one side. Add the seasoned prawns to the hot oil. Stir-fry for 1.5 to 2 minutes per side until they turn pink and opaque. Remove the cooked prawns from the wok and set aside.
  8. Cook the Bok Choy Stems: Add the thick bok choy stems to the wok. Stir-fry for 2 minutes until they start to soften slightly but still have a good crunch.
  9. Add the Leaves: Add the bok choy leaves to the wok. Continue stirring for 1–2 minutes until the leaves wilt down dramatically.
  10. Add the Sauce and Thicken: Pour the pre-mixed sauce into the wok, stirring constantly. Bring to a rapid simmer. Whisk the cornflour slurry and pour it into the simmering sauce. Stir quickly; the sauce will thicken and become glossy almost instantly.
  11. Combine and Finish: Return the cooked prawns to the wok, tossing gently to coat them thoroughly in the sauce. Cook for just 30 seconds to reheat the prawns. Turn off the heat.
  12. Serve: Garnish generously with the reserved green parts of the spring onions and serve immediately over rice or noodles.